Chicken Curry

1 large or 2 medium size chicken breasts (about 3/4 lb)
1 Tbs Butter
1 Tbs Olive Oil Extra Virgin
1-3 tsp Curry Powder
1 Cup Chicken Broth
2-3 tsp cornstarch
3 Tbs cold water
salt & pepper to taste

Cut meat into nice bite size pieces. Heat butter and oil in skillet, add curry powder according to your taste and cook gently, stirring, for 2 or 3 minutes. Add chicken to coat with curry mixture, then add enough boiling broth barely to cover meat. Cover skillet; cook gently 8 to 10 minutes. Mix cornstarch with cold water, add and cook, stirring, for 1 or 2 minutes until liquid is slightly thickened and glazed looking. (If to thick, thin with a little hot broth or water.) Serve at once on hot steamed rice. Yield: 2 servings.