Butter skillet and brown chicken breasts

Cut chicken breasts and place to the side

Chop half cup of onion

Cut cherry tomatoes in half (twice)

Cut celery into 1 1/2 inch slices

In a skillet saute vegetables in 2 tablespoons of butter

Add curry, broth and cinnamon to vegetables

Cook for 10 minutes

Add flour to broth to thicken

Let simmer for 5 min or until thickens.

Serve over white rice and voila!!