6                    chicken breast halves
     1/2  cup           all-purpose flour
   3      tablespoons   butter
     1/2  cup           finely chopped onion
   2      cloves        garlic -- finely minced
   1      to 2 Tbsp     curry powder -- * see note
     1/2  teaspoon      salt
     1/2  teaspoon      ground ginger
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      ground pepper
   2      tablespoons   lime (or lemon) juice
   2      cups          chicken broth
Roll each breast piece in flour to coat completely. melt the butter in a
large skillet. Add the chicken pieces and brown lightly on all sides. Remove
and place in an oven-safe baking dish. Add the chopped onion and garlic to
the butter remaining in the skillet and cook until onion is golden. Add the
curry powder, salt, ginger, cinnamon, and pepper and cook for 2 or 3 minutes
while you stir constantly. Add the chicken broth all at once and, using a
small whisk, stir into a smooth sauce. Pour the sauce over the chicken
breast pieces, cover and bake at 350F for 1 hour. Carefully pour the sauce
off the chicken and into a small saucepan and add the lime or lemon juice.
Keep the chicken warm while you bring the sauce to a boil and reduce its
volume slightly. To serve, arrange the chicken on a bed of rice pilaf and
pour some of the sauce over it. The rest of the sauce can be served
separately. (The sauce can be strained to remove onion and garlic if you
like.)
YIELD: 6 servings