Chicken Curry In a Hurry -

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.

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.

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.