Coconut Curry Chicken

	
2	lbs.	boneless, skinless chicken
		flour
		salt
		pepper

2	cans	cream of mushroom soup
1	T.	curry powder
1	cup	coconut milk

¼	cup	butter -or- margarine (½ stick)
4	cups	corn flakes

A)	Roll chicken pieces in flour seasoned 
	with salt and pepper.  Broil chicken.
B)	Blend curry with mushroom soup and
	coconut milk.
C)	Place chicken in an oven-proof 
	casserole dish.  Pour the curry sauce 
	over the chicken.  
D)	Top with buttered corn flakes.  Bake 
	at 350F for 15-20 minutes.