3 chicken breasts, split
1 c. chicken broth
1/2 c. dry white wine
1 clove garlic, minced
1 tsp. curry powder
1/2 tsp. seasoned salt or salt
1/4 tsp. pepper
1 (3 oz.) can mushrooms
1 tbsp. cornstarch
2 tbsp. water
Parsley & paprika as garnish

In large fry pan, combine broth, wine, curry, garlic salt and pepper and bring to a boil. Add chicken, reduce heat. Cover and simmer until tender (30-35 minutes). Remove chicken. Add water to cornstarch and blend until smooth. Add mixture to frying pan and stir over low heat. Stir in drained mushrooms. Cook 2-3 minutes. Add chicken. Garnish with parsley and paprika.