2 tbsp. butter
1 clove garlic, crushed
1 tsp. curry powder
4 chicken breast halves, skinned & boned
1/2 c. dry white wine
1/2 c. pitted prunes
1/2 tsp. salt
1/8 tsp. pepper
1 med. size sweet red pepper, cut into strips
1 med. size green pepper, cut into strips

Melt butter in a large skillet over medium heat; stir in garlic and curry powder. Add chicken and cook 5 minutes on each side. Add wine, prunes, salt and pepper; cover and simmer over low heat 15-20 minutes. Remove chicken to serving platter; keep warm.

Add peppers to skillet; cook 3-4 minutes or until crisp-tender, stirring occasionally. Spoon over chicken. Yield 4 servings.