3 med. chicken breasts, halved
3/4 tsp. seasoned salt
Paprika
1 chicken bouillon cube
1 c. boiling water
1/4 c. cooking wine
1/2 tsp. instant minced onion
1/2 tsp. curry powder
Dash pepper

Sprinkle chicken with seasoned salt and paprika; place in 11 x 7 x 1 1/2 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; bake at 350 degrees for 30 minutes. Uncover and bake 45 minutes longer or until tender. Remove chicken to warm platter. Strain pan juices and reserve.

MUSHROOM SAUCE:

2 tbsp. flour
1/4 c. cold water
3 oz. can sliced mushrooms

In sauce pan, blend flour with cold water. Slowly stir in reserved pan juices. Cook and stir over low heat until sauce thickens and bubbles; boil 3 to 4 minutes longer. Add mushrooms, drained. Heat through. Spoon sauce over chicken breasts. Garnish with watercress. Makes 6 servings.