3      tablespoons   butter
   4      whole         chicken breast halves without skin -- boned
   4      teaspoons     curry powder
   3      tablespoons   brandy
   2      teaspoons     flour
     1/2  cup           chicken broth, fat free
     1/2  cup           nonfat sour cream
   3      tablespoons   mango chutney
Melt butter in heavy medium skillet over medium-high heat.  Season chicken
with salt and pepper and saute until just cooked through - about 5 minutes
per side.  transfer chicken to a plate.
Pour off all but 1 tablespoon dripping.  Add curry powder to skillet and
stir until fragrant - about 30 seconds.  
Add brandy and cook until almost evaporated, standing back in case brandy
ignites.  Mix in flour.  Add broth, cream and chutney and stir until smooth.
Increase heat and boil 2 minutes, stirring constantly, until sauce coats
spoon lightly.  Return chicken and any collected juices to skillet.  Cook
just until chicken is heated through - about 2 minutes.  Season with salt
and pepper to taste.