2 c. bread crumbs
2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 tsp. curry powder
1 med. sized chicken, cut up
1 (10 oz.) can cream of mushroom soup
1/4 c. chicken stock plus 1/4 c. dry sherry

In a plastic bag mix together crumbs, salt, paprika, pepper and curry powder. Shake 2 or 3 chicken pieces in bag at a time until evenly coated. Arrange pieces in single layer in an ungreased shallow baking pan. Bake in hot oven, 400 degrees, for 20 minutes.

Combine soup, chicken broth, wine. Pour a little over chicken, leaving part of the browned portion uncovered. Pour remaining mixture around sides of the chicken. Bake 20 minutes longer.