Curry and Wine Sauced Chicken

• 3 chicken breasts, split
• 1 cup water
• 12 cup dry white wine
• 1 teaspoon chicken bouillon granule
• 1 garlic clove, minced
• 1 teaspoon curry powder
• 12 teaspoon seasoning salt
• 14 teaspoon pepper
• 2 teaspoons cornstarch plus 2 tblsp. water
• 1 (3 ounce) can mushrooms, drained
• paprika
• parsley

1. In a 12" skillet, combine 1 cup water, 1/2 cup white wine, chicken bouillon, garlic, curry powder, seasoning salt, and pepper.
2. Bring to boiling.
3. Add chicken breasts; reduce heat.
4. Cover and simmer 25-30 minutes or until tender.
5. Remove chicken to warm platter.
6. Blend cornstarch with cold water; slowly stir into pan juices.
7. Cook and stir over low heat until bubbly.
8. Stir in mushrooms.
9. Pour sauce over chicken.
10. Garnish with paprika and parsley.

chicken breasts, water, white wine, chicken bouillon granule, garlic, curry powder, salt, pepper, cornstarch, mushrooms, paprika, parsley

Taken from www.food.com/recipe/curry-and-wine-sauced-chicken-407920 (may not work)