3 whole chicken breasts
1 can (9 oz.) pitted ripe olives (sliced)
1/2 c. butter
3/4 lb. fresh mushrooms (sliced) or 1 can (4 oz.) sliced mushrooms
6 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. curry powder (more if desired)
3 c. chicken broth
1 c. evaporated milk

Simmer chicken breasts in water to cover 30 minutes. May be done day before. Drain, reserve 3 cups broth. (I add a stalk of celery, 2 bay leaves, 1 slice of small onion, 1 teaspoon salt to my water when I simmer the chicken breasts. It makes a good broth for soup.) Cool and bone chicken, arrange in a 12x8x2 baking dish. Top with sliced pitted olives.

In electric skillet saute mushrooms in 1/2 cup butter about 5 minutes. Lower heat. Stir in flour, salt, pepper, curry, broth and cream. Cook until slightly thickened. Adjust seasoning to taste. Pour over chicken. Refrigerate until one (1) hour before serving. Bake 45 minutes in 325 degree oven. May be made day before. Refrigerates or freezes well.

Serve with rice-wild, white or mixed. Excellent served with a fresh fruit salad or a molded salad. Cranberry goes well. Serves 6-8.