Instructions: Chutney, slivered toasted almonds, other condiments, optional In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer chicken for 70 minutes. Cool chicken in broth. Remove meat and cut into 1/2-inch cubes; discard skin and bones. Reserve 3 cups broth for recipe; save remainder for another use.

In same Dutch oven or skillet over medium-high heat, melt butter, stir in chicken, raisins, and curry powder; saute for 1 minute. Stir in flour, seasonings, reserved 3 cups broth, and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Stir in parsley. Serve chicken with Puff Pastry Hearts or toast points, accompanied by chutney, toasted almonds, or other condiments, if desired.

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