Chicken and Vegetables in Curry

4 ea Chicken Breasts Sliced in fillets
2 Tbsp Margarine
1/4 cup White Wine Dry
1 tspn Curry Powder
1/4 cup Raisins Seedless
1 clove garlic Crushed
2 cans Mixed Vegetables
4 cups Rice Cooked

In large skillet, melt butter over medium heat. Add chicken and sauté until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add wine and raisins. When chicken is done, remove to a plate and cover to keep warm. Add vegetables to juice in skillet and stir. Cook until tender crisp. Put rice in serving plate, place chicken breasts over rice and spoon veggies and liquid on top. Serves 4.

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