3 med. chicken breasts, cut in half lengthwise
1 chicken bouillon cubes
1/4 c. sauterne (I use whatever left-over wine I have.)
Dash of pepper
3/4 tsp. seasoned salt
Paprika
1 c. boiling water
3 tsp. onion, minced
1/2 tsp. curry powder
Mushroom sauce

Sprinkle chicken with seasoned salt and paprika; place in a 7 x 11 inch baking pan. Dissolve chicken bouillon cube in boiling water; add wine, 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; reserve.

MUSHROOM SAUCE:

2 tbsp. flour
1/4 c. water
Reserved pan juices
1/2 c. (3 oz. can) sliced mushrooms, drained

In saucepan, blend flour with 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; heat through. Spoon sauce over chicken breasts. Makes 6 servings.