1/4 c. light rum
1 clove garlic, minced
1 1/2 tsp. curry powder
1 tsp. chicken bouillon (granules or cubes)
4 chicken breasts
Salt and pepper to taste
1 c. water

In a large frying pan, combine 1 cup of water, the rum, bouillon, garlic, curry powder, salt and pepper and bring to a boil. Add chicken, reduce heat to medium/low, cover and simmer 15 minutes. Turn over chicken and simmer for 15 minutes more. (The "sauce" is GREAT over cooked noodles and you can easily double the sauce ingredients initially and have lots to pour over noodles or rice).