4 skinned chicken breast halves
1 can cream of chicken soup
1 1/2 soup cans water
1 tsp. curry powder
1/2 c. sour cream
1/2 lb. mushrooms
Parsley sprigs

Dredge chicken in flour and brown. Heat soup, water, curry powder, and mushrooms in small saucepan. Pour over chicken arranged in Pyrex baking dish. Bake at 350 degrees for 1 hour. Stir in sour cream before serving and garnish with fresh parsley sprigs. Serves 4.