| 3 Tablespoons | Butter, or 2 Tablespoons frying oil |
| 1 pound | Boneless, skinless chicken breasts, cut into strips |
| 1 medium | Onion, coarsely chopped |
| 1 cup | Sliced mushrooms (about 4 ounces) |
| 1 cup | Milk |
| 1 cup | Chicken broth |
| 2 Tablespoons | All-purpose flour |
| 2 Tablespoons | Curry powder |
| 1 teaspoon | Salt |
| 1 cup | Taylor Brothers pitted dried plums, quartered (about 6 ounces) |
| 4 cups | Hot cooked rice |
| Optional toppings: Chopped peanuts, sliced green onions, shredded sweetened coconut, prepared mango chutney and/or plain yogurt |
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Heat large skillet to medium; add 1 tablespoon butter or1 tablespoon frying oil. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet and reserve in covered bowl.
In same skillet, add remaining oil or melt remaining butter. Add onion and mushrooms. Cook and stir 4 to 6 minutes, or until onion is translucent.
Meanwhile, in medium bowl, combine milk, chicken broth, flour, curry powder and salt. Pour milk mixture into skillet and bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes or until sauce thickens, stirring occasionally.
Add reserved chicken with juices and dried plums. Continue to simmer 1 to 2 minutes or until heated through, stirring occasionally.
Serve over rice with optional toppings, if desired.
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