Curried Chicken Breasts

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