6 chicken breasts
3/4 tsp. seasoned salt
Paprika
1 chicken bouillon cube
1 c. boiling water
1/3 c. sauterne
1/2 tsp. minced onion (instant)
1/2 - 1 tsp. curry powder
Dash pepper
1 (4 oz.) can sliced mushrooms

Sprinkle chicken with seasoned salt and paprika. Place in 7x11 inch pan. Dissolve bouillon cube in boiling water; add wine, onion, curry powder and pepper. Pour over chicken and cover. Bake at 350 degrees for 30 minutes. Uncover and bake 45 minutes longer. Remove chicken to warm platter. Strain juice and reserve.

MUSHROOM SAUCE:

In saucepan blend 2 tbsp. flour with 1/4 cup cold water. Slowly add reserved juice. Cook and stir over low heat until sauce thickens and bubbles. Cook 3-4 minutes longer. Add drained mushrooms and heat through. Spoon over chicken. Serve over rice.