4 boned fryer breast halves
3/4 c. flour
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
6 tbsp. butter
4 tbsp. safflower oil
2 tbsp. sherry
1/3 c. orange marmalade
1/3 c. orange juice

Skin chicken breasts. Mix flour, curry, salt and pepper. Roll breasts in flour mixture and saute in 4 tablespoons of butter and oil. Remove chicken. Add remaining 2 tablespoons butter, sherry, marmalade, orange juice and 1 teaspoon cornstarch. Stir into pan drippings and heat until marmalade melts and the mixture thickens. Pour over chicken and serve.