Chicken Bombay(Serves 6 To 8)

• 3 to 3 1/2 lb. boneless, skinless chicken breasts
• seasoned flour
• 1/4 c. butter or margarine
• 1 (10 1/2 oz.) can onion soup
• 1/2 c. white dinner wine
• 1 c. sliced celery
• 1/2 tsp. curry powder
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. sage
• 1 c. black olives, sliced
• 2 Tbsp. cornstarch
• 1/2 pt. sour cream

1. Brown chicken in seasoned flour and butter.
2. Arrange chicken in a flat baking dish.
3. Combine all ingredients except cornstarch and sour cream and olives.
4. Cover; bake at 350u0b0 for 50 to 55 minutes, until tender.
5. Remove chicken; place on a serving platter.
6. Stir cornstarch into liquid in baking dish.
7. Cook until thickened.
8. Remove from heat.
9. Stir in olives and sour cream. Pour over chicken.
10. Serve with Uncle Ben's long grain and wild rice.

chicken breasts, flour, butter, onion soup, white dinner wine, celery, curry powder, salt, pepper, sage, black olives, cornstarch, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941174 (may not work)