chesters cajun chicken curry (braised)

cajun curry seasoning:
1 T mace
1 T cayenne pepper
1/2 TSP black pepper
1/4 tumric
1/8 TSP cumin
1.5 T onion powder
1/4 TSP chilli powder
1.5 T peprika
1/2 TSP red pepper flake

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2 chicken breasts
1 can 12 Oz swanson chicken broth
2 TBS butter

Prep- melt butter in skillet, and add 3 T of cajun curry seasoning, toast it till you can smell the mace actually start to toast. than add chicken breasts and sear on both sides. after that is done add the can of swanson broth in a bread pan or something deep and long. add your chicken and all the juices from the saute pan.

bake for 35 mins or untill 165 degrees ferenheight.

make a rue :: flour and butter mixture to the consistancy of wet sand::
add the juices from the baking pan that you used to make the chicken. than turn off the oven and keep the chicken up to temp by placing it in the oven.
mix the sotck you have made from the pan and mix in a pot till you get the consistancy of gravy. than serve the chicken and your sides.

optimal sides:
broccoli
asparagus
potaters
carrots
beets