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      Title: Country Captain Chicken
 Categories: Chicken
      Yield: 4 Servings

      2 lb Chicken breasts (5 to 6)
    1/4 c  Currants; (or raisins)
           Flour
           Salt
           Pepper
      2 tb Butter
      2 tb Peanut oil
    1/2 c  Onion; finely chopped
    3/4 c  Green pepper; finely chopped
      1 ts Garlic; finely chopped
      2 tb Hot curry powder.
      2 c  Romatoes; chopped (recommend
           -two cans of Progresso peeled
           -tomatoes - plum style with
           -basil)

  First served for President Roosevelt at the Warm Springs (GA) hotel
  where he was recuperating from polio in '42.

  Pour very hot water over currants in a separate bowl. Let stand 20
  minutes.

  Dredge chicken breasts (1/2 per person) in flour seasoned with salt
  and pepper.

  Mix butter and oil in a large skillet (large enough to hold all
  pieces without crowding). Brown chicken on all sides evenly,
  remove, and keep warm.

  To the skillet add vegetables and curry powder.  Cook and stir
  until vegetables are wilted. Add tomatoes. Bring to a boil,
  stirring and add chicken. Cover and cook until chicken is cooked
  through, about 20 - 30 minutes. Drain and add currants / raisins
  and 1 package of slivered almonds.

  Serve with cooked rice and a good chutney on the side.

  From: Vern Staum (DSNF00A) in a warm 70 degree Atlanta.
  Date: November, 1991

  Formatted by Elaine Radis BGMB90B; October, 1993

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