Lightly salt and butter each chicken breast and wrap in foil. Bake for
1-1/2 hours at 350°. Cool chicken until it can be handled and carefully
remove skin and bone. Make sauce by melting butter in a 2 quart saucepan.
Add flour and seasonings using a wire whisk. Add broth, stirring constantly
until smooth. Stir in Half and Half and chutney. Cook rice according to
package directions and mix with raisins. Place chicken on rice and spoon
sauce over all. Yield: 4 servings.
NANCY SLOAN (MRS. NEILL)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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