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Plum Blossom Chicken
6 large whole chicken breasts, halved, or 2 frying chickens, cut in pieces
2 tablespoons butter
1 teaspoon curry powder
1/2 cup plum jam
1/4 cup cream sherry
1 lemon, thinly sliced
In heavy skillet, brown chicken pieces in butter. Stir curry into pan juices.
Blend plum jam and sherry and pour over chicken. Cover each piece with 1 or 2 slices lemon; cover skillet, and simmer for 35 to 40 minutes.
Remove chicken to heated serving platter and keep warm.
Boil pan juices to reduce slightly. Spoon over chicken.
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