3 med. chicken breasts, cut in half
3/4 tsp. seasoned salt
Paprika
1 chicken bouillon cube
1 c. boiling water
1/4 c. white cooking wine
1/2 tsp. instant minced onion
1/2 tsp. curry powder
Dash of pepper
Mushroom sauce

Sprinkle chicken with seasoned salt and paprika, put in 11 x 7 inch baking pan.

Dissolve chicken bouillon cube in boiling water. Add wine, instant minced onion, curry powder, and pepper. Pour over chicken. Cover with foil and bake at 350 degrees for 30 minutes.

Uncover and bake 45 minutes longer until tender. Remove chicken to warm platter. Strain pan juices; save.

Prepare mushroom sauce: in saucepan blend 2 tablespoon flour with 1/4 cup cold water, slowly stir in reserve pan juices. Cook and stir over low heat until sauce thickens and bubbles. Boil 3-4 minutes more.

Add 1 (3 ounce) can sliced mushrooms, drained. Heat through.

Spoon sauce over chicken breasts. Garnish with watercress.