Chicken Breasts With Mushroom And Curry(This Is Not Hot)

• 6 breasts, split, boned and skinned
• 1/4 c. flour with salt, pepper and paprika
• 1/2 lb. fresh mushrooms (canned or can be used, but not as good as fresh)
• 1 can mushroom soup
• 1 1/2 tsp. curry (start with half and work up)
• 1 c. hot water with chicken bouillon cube
• salt and pepper to taste
• 4 Tbsp. butter/oleo, divided

1. In a paper bag (or plastic), shake up breasts with seasoned flour.
2. Heat 2 tablespoons butter in skillet and brown breasts on both sides.
3. Cover and cook 10 minutes over low heat.
4. In another skillet, add 2 tablespoons butter.
5. Saute onions and mushrooms over low heat.
6. When chicken is done, add mushrooms and onions to chicken skillet.
7. Add mushroom soup, hot bouillon and curry powder.
8. Stir until smooth over low heat.
9. Taste and correct seasoning.
10. Cook 30 minutes over low heat.
11. Serve over noodles or rice with peas and a citrus salad.

flour, fresh mushrooms, mushroom soup, curry, water, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994076 (may not work)