Instructions: In a large heavy skillet melt butter over medium heat. Add chicken; saute until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth, salt, and prunes. Cover; simmer over low heat 5 to 7 minutes. To test doneness, press fingers into thickest part of chicken breast; meat should spring back. Place chicken on a plate and cover with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook until tender-crisp. Place chicken on platter or individual plates; spoon vegetables and juices over.

This recipe serves 4.

Comments: Fragrant with a piquant curry sauce, this colorful main course is high in nutrition, but low in fat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.