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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 3 |
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This came from a very sweet lady from my old church in NJ, Lois Fernandez. This was one of the first meals I prepared for my husband after we were married. Goes great with rice and a salad, and if your not watching your weight, throw a couple buttery dinner rolls in there too. Ingredients:
3 chicken breasts, cut in half lengthwise |
3/4 teaspoon seasoning salt |
1 dash paprika |
1 chicken bouillon cube |
1 cup boiling water |
1/4 cup white wine or 1/4 cup water |
1/2 teaspoon minced onion |
1/2 teaspoon curry powder |
1 dash pepper |
2 tablespoons flour |
1/4 cup cold water |
3 ounces mushrooms (canned or fresh) |
Directions:
1. Sprinkle chicken with seasonsed salt and paprika.
2. Place in 11x7 pan.
3. Dissolve bullion cube in boiling water; add wine or additional water, instant minced onion, curry powder& pepper.
4. Pour over chicken.
5. Cover with foil& bake at 350 for 30 minutes.
6. Uncover and bake for 45 minutes more.
7. Remove chicken from dish, and set aside the juices.
8. In a saucepan, blend 2 tbsp flour with 1/4 cup cold water.
9. Strain chicken juice and once flour and water is heated, pour chicken juice into saucepan.
10. Mix, then cool until thickened.
11. Add a 3 oz.
12. can of sliced mushrooms to the sauce.
13. Serve chicken with rice, pouring sauce over chicken and rice.
14. Enjoy!
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