60 whole snow peas
½ Tbsp. butter
1 Tbsp. curry powder
½ cup mayonnaise
2 tsp. green onion finely chopped
1/8 tsp. Worcestershire sauce
3 oz roasted spanish peanuts

Top and tail snow peas and cut a "V" in one end.
Melt butter in a small skillet. Add curry powder and simmer very gently 1 to 2 minutes. Cool for a few minutes.
In a small mixing bowl, stir the sauteed curry into the mayonnaise, add onion and Worcestershire sauce. Stir well with a wire whip and set aside.
Grind the peanuts finely in a food processor.
Dip the plain end of the snow pea into the curried mayonnaise and then dip in the shopped peanuts.

Grill the chicken until almost done and set aside. Cook the mushrooms, garlic and artichoke hearts in the chicken stock. Add all the other ingredients and bring to a simmer. Add the cornstarch slurry until the sauce is moderately thick. Pour over the chicken and bake until the chicken is done.

Yields 12 servings