2 tbsp. butter
4 chicken breast halves, skinned & boned
1 tsp. curry powder
2 tbsp. dry vermouth or white wine
1/2 tsp. salt
1/2 c. pitted prunes
1/2 c. grapes
3/4 c. pears, diced
3/4 c. pineapple, diced
2 tbsp. brown sugar
1 tbsp. toasted slivered almonds or walnuts

Melt butter over medium heat in large heavy skillet. Add chicken, saute until light brown on both sides. Stir curry into butter. Then add vermouth, salt and prunes. Cover and simmer on low, 5-7 minutes or until chicken is done.

Place chicken on plate and cover to keep warm. Add grapes, pears, pineapple and sugar to pan juices. Bring to a boil and cook until syrupy. Pour sauce over chicken. Top with walnuts.