Chicken Breasts Supreme
|Chicken breasts||3 Medium, cut in half lengthwise|
|Seasoned salt||3⁄4 Teaspoon|
|Chicken bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Sauterne||1⁄4 Cup (4 tbs)|
|Instant minced onion||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Mushroom sauce||1 Cup (16 tbs)|
Sprinkle chicken with seasoned salt and paprika; place in 11x7x1 1/2-inch baking pan.
Dissolve chicken bouillon cube in boiling water; add wine, instant minced onion, curry powder, and pepper.
Pour over chicken.
Cover with foil; bake at 350° for 30 minutes.
Uncover and bake 45 minutes longer or till tender.
Remove chicken to warm platter.
Strain pan juices; reserve.
Prepare Mushroom Sauce: In saucepan, blend 2 tablespoons all-purpose flour with 1/4 cup cold water; slowly stir in reserved pan juices.
Cook and stir over low heat till sauce thickens and bubbles; boil 3 to 4 minutes longer.
Add one 3-ounce can sliced mushrooms, drained (1/2 cup); heat through.
Spoon sauce over chicken breasts.
Garnish with watercress.