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3 whole chicken breasts, skinned, boned, and cut into small pieces about 1 inch square flour
salt and pepper
1 stick butter or 4 ounces 2 tablespoons oil
DIP
1 cup mayonnaise
1 tablespoon curry powder
1 tablespoon fresh lemon juice

Dredge chicken in flour that has been seasoned with salt and pepper. Melt butter and add oil. Saute chicken a few pieces at a time until golden on all sides. Transfer chicken pieces to heated platter as they are cooked. Blend together ingredients of dip and serve with chicken. Toothpicks can be used.

Serves 6 to 8 as an appetizer.