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 dry sherry or chicken broth
1 lemon, thinly sliced
In very large, heavy skillet, brown chicken pieces in butter. Stir curry into pan juices. Stir together plum jam and sherry; pour over chicken. Top each piece with 1 or 2 slices lemon. Cover skillet and simmer for 35 to 40 minutes until chicken is done. Remove chicken to heated serving platter and keep warm. Boil pan juices to reduce slightly, spoon over chicken and serve.