3 tbsp. curry powder
1/3 c. flour
6 chicken breasts, boned
6 tbsp. butter
1 apple, chopped
4 stalks celery, chopped
1 leek, chopped
1 onion, diced
4 c. chicken stock
1/4 c. white wine
1 c. heavy cream

Combine curry powder and flour and dredge chicken. Saute in butter. Remove from pan. Saute apple, celery, leek, onion. Add left over flour, chicken stock and wine, stirring until smooth. Bring to a boil. Reduce heat. Add chicken and simmer 25 minutes. Remove chicken, reduce heat and stir in cream. Add dash salt and pepper.