Sherry and Plum Chicken

• 7 bone in chicken breast halves
• 3 tablespoons butter
• 2 teaspoons curry powder
• 2 teaspoons beau monde seasoning
• 1 (10 ounce) jarsmuckers plum preserves
• 14 cup bristol cream sherry
• 12 lemon, sliced very thin

1. *Usethese exact brands for best results.
2. Melt butter in large skillet.
3. Brown breasts over medium heat.
4. Sprinkle curry and beau monde over browned chicken.
5. Turn the pieces over and then over again to spread the spices in the butter.
6. Blend the plum preserves and sherry in a small saucepan.
7. Heat briefly to smooth out the preserves and then pour over chicken in the skillet.
8. Top each piece of chicken with a thin lemon slice.
9. Cover skillet and simmer for 1 hour.
10. Remove chicken to a hot platter and boil the pan juices for 5 min.
11. (First remove any lemon pieces) Pour sauce into a heated pitcher and serve with chicken.

chicken, butter, curry powder, preserves, bristol cream sherry, lemon

Taken from www.food.com/recipe/sherry-and-plum-chicken-25292 (may not work)