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4 whole chicken breasts
cutlet, skinned and boned
1 stick butter
6 tsp. curry powder
dash of cayenne powder
6 Tbsp. brandy or cognac
2/3 c. chicken broth
2/3 c. heavy cream
3 Tbsp. chopped chutney

Cut chicken on the diagonal into thick slices; sprinkle
with salt and pepper. Saute chicken in butter for 20 minutes
or until tender. Set aside. Stir curry powder into butter
that chicken was sauteed in. Heat brandy; pour into curry
mixture and ignite, swirling pan until flame goes out. Stir in
heavy cream and chicken broth with chopped chutney. Cook until
thickened (5 minutes). Add chicken and heat through. Serve
over rice. Serves 4.

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