3 boned chicken breasts (cut in half)
1/2 tsp. salt
Paprika
2 chicken bouillon cubes
1 c. water
1/2 c. sauterne (wine)
1/2 - 3/4 tsp. instant minced onion
1/2 tsp. curry powder
Dash of pepper
Mushroom Sauce (recipe below)

Bake at 350 degrees.

In baking pan dissolve bouillon cubes in boiling water; add wine, instant onion, curry powder and pepper. Sprinkle chicken with salt and paprika; place in liquid mixture. Cover with foil and bake 30 minutes. Uncover and bake 45 minutes longer or until tender. Remove chicken and place on warm platter. Reserve pan juices.

MUSHROOM SAUCE:

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

In saucepan, blend flour and water; slowly stir in reserved pan juices. Cook and stir over low heat, boil 2-3 minutes. Add mushrooms and heat thoroughly. Spoon sauce over chicken breast. Add desired garnish. (Good arranged on a bed of rice and wild rice.)