4 split chicken breasts
1 tbsp. butter
1 tbsp. curry powder
3/4 c. white rice (not Minute)
1/2 pt. heavy cream
1 can clear chicken broth

Melt butter in large casserole dish on top of stove. Add curry powder and stir until blended. Coat chicken breasts thoroughly. Bake at 350 degrees until light brown, 30 to 40 minutes. Add chicken broth, rice, and cream. Cover and continue baking about 25 minutes until rice is cooked. Uncover for last 10 minutes.

NOTE: I usually bone and skin chicken. You can also substitute prepared chicken gravy in place of heavy cream.