Curry and Wine Chicken

• 1/2 cup dry white wine
• 1 tsp instant chicken bouillon
• 1 clove garlic, minced
• 1 tsp curry powder
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 3 chicken breasts, split
• 2 tsp cornstarch
• 1 3-oz can sliced mushrooms, drained

In 12-inch skillet, combine 1 cup water, the wine, bouillon granules, garlic, curry, seasoned salt and pepper; bring to boiling. Add chicken; reduce heat. Cover; simmer 25-30 minutes or till tender. Remove chicken to warm platter. Blend cornstarch and 2 Tbsp cold water; slowly stir into pan juices. Cook and stir over low heat till bubbly. Stir in the mushrooms. Pour sauce over chicken. Garnish with paprika and parsley, if desired.

Yield: 6 servings