4 whole chicken breasts, boned (skinned, if desired)
3 tbsp. butter
1/4 tsp. curry powder
3/4 c. onions, thinly sliced (can use more or less)
1/2 c. dry vermouth or 3/4 c. white wine
2 c. heavy cream
1/2 tsp. lemon juice
Salt and pepper to taste
If desired for thickening, small amount of flour mixed with water

Heat butter in deep skillet or casserole. Pat chicken dry with paper towel. Add chicken and saute until firm (about 5 to 6 minutes). Set aside and reserve. Sprinkle with salt and pepper. Add curry to butter. Whisk to blend. Add onions and cook gently, stirring for 5 to 10 minutes.

Add wine and chicken. Heat cream and add to chicken and onions. Simmer until tender, about 30 minutes. NOTE: Sauce should be reduced to a thick cream. If needed, add flour for thickening. Sprinkle with lemon juice just before serving. Serves 4.