3/4 c. water
1/2 c. chopped apple
2 tbsp. sliced green onion
1 tsp. instant chicken bouillon granules
1 tsp. curry powder
1 sm. clove garlic, minced
Dash pepper
2 whole med. chicken breasts (skinned & halved lengthwise)
1 tbsp. cornstarch
1 (4 oz.) can sliced mushrooms

In 10 inch skillet combine water, apple, green onion, bouillon granules, curry powder, garlic and pepper; bring to boil. Add chicken, reduce heat. Cover and simmer 2-530 minutes, or until chicken is tender. Remove chicken to platter. Drain mushrooms, reserving 1/3 cup liquid.

Combine 1/3 cup mushroom liquid and cornstarch, stir into pan juices. Cook and stir over medium heat until bubbly. Stir in mushrooms. Spoon sauce over chicken.