|Soup greens||1⁄2 Cup (8 tbs)|
|Curry powder||3 Teaspoon|
|Lemon||1 , juiced|
|Thick sour cream||1⁄2 Cup (8 tbs)|
|Pineapple slice||4 , quartered|
Cook chicken with soup greens in just enough boiling salted water to cover.
When chicken is tender, remove from the broth and cut into serving sized pieces.
Strain the chicken broth.
Heat butter in heatproof casserole or saucepot over medium heat; blend in the flour.
Lower heat and cook, stirring constantly, until flour is browned.
Gradually add 2 cups (1/2 liter) of the chicken broth.
Cook and stir until thickened and smooth; cook slowly about 5 minutes longer.
Season with curry powder, salt and lemon juice.
Blend in sour cream.
Add pineapple slices and chicken and heat through.
Garnish with sweet red pepper strips.