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1
Preheat oven to 350 degrees F.
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2
Sprinkle the chicken breasts with the seasoned salt and paprika.
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3
Place chicken in a greased or pan-sprayed 9x13 baking dish.
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4
Combine the chicken stock, wine, onions, curry powder and pepper.
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5
Pour over the chicken.
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6
Cover with foil, and bake for 30 minutes.
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7
Uncover, and bake for an additional 15 minutes, or until chicken is done.
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8
When the chicken is almost finished, heat a small amount of olive oil in a medium skillet.
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9
Add mushrooms and garlic, and saute until mushrooms are tender, but before garlic starts to brown.
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10
Remove from heat.
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11
When chicken is done, remove from the oven.
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12
Remove chicken from pan, and cover to keep warm.
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13
Strain pan juices, if you wish, and reserve for sauce.
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14
(I never strain the juices, since we love onions.
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15
Others may prefer a smooth sauce.)
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16
In a small pan, whisk together the flour and cold water.
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17
Slowly stir in the pan juices.
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18
Cook and stir over low heat until sauce thickens, then boil for 3-4 minutes.
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19
Add the mushrooms and garlic, and heat through.
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20
Serve chicken with the sauce, either drizzled over it or on the side.
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21
Note: this is wonderful served over rice, but would also be great over noodles or even mashed potatoes!
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22
With a fresh green veggie or crisp green salad and crusty bread on the side, it makes a perfectly balanced and delicious dinner.
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23
Bon appetit!
