3 med. chicken breasts, cut in half
3/4 tsp. seasoned salt
Paprika
2 cubes chicken bouillon
2 c. boiling water
1/4 c. plus 2 tbsp. Sauterne wine
1/2 tsp. instant minced onion
1/2 tsp. curry powder
Dash pepper
2 tbsp. flour
1/4 c. water
1 (3 oz.) can sliced mushrooms, drained

Sprinkle chicken with salt and paprika, place in 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Dissolve bouillon in boiling water, add wine, onion, curry powder and pepper. Pour over chicken. Cover with foil, bake at 350 degrees for 30 minutes. Uncover and bake 35 minutes longer or until tender. Remove chicken to serving platter. Keep warm. Strain pan juices, reserve for sauce.

SAUCE:

Blend flour and water in saucepan, slowly stir in pan juices. Cook and stir over low heat until sauce thickens, boil 3-4 minutes. Add mushrooms and heat through. Spoon over chicken. Reserve some to pass and garnish with watercress.