- skinless, boneless chicken breasts
- 1/2 c
- margarine or butter
- 12 oz
- heavy cream
- 1-3 Tbsp
- curry powder (depending on your taste)
Add chicken to pan, cover and cook on low heat for 15 minutes.
Combine cream with curry powder in bowl, set aside.
Turn chicken and pour curry mix over chicken.
Cover and cook additional 20 minutes.
Serve over cooked brown rice.