Chicken Breast Supreme

TexasKelly's Note:

This came from a very sweet lady from my old church in NJ, Lois Fernandez. This was one of the first meals I prepared for my husband after we were married. Goes great with rice and a salad, and if your not watching your weight, throw a couple buttery dinner rolls in there too.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 3

• 3 chicken breasts, cut in half lengthwise
• 3/4 teaspoon seasoning salt
• 1 dash paprika
• 1 chicken bouillon cube
• 1 cup boiling water
• 1/4 cup white wine or 1/4 cup water
• 1/2 teaspoon minced onion
• 1/2 teaspoon curry powder
• 1 dash pepper
• 2 tablespoons flour
• 1/4 cup cold water
• 3 ounces mushrooms (canned or fresh)

Directions:

1. Sprinkle chicken with seasonsed salt and paprika.
2. Place in 11x7 pan.
3. Dissolve bullion cube in boiling water; add wine or additional water, instant minced onion, curry powder& pepper.
4. Pour over chicken.
5. Cover with foil& bake at 350 for 30 minutes.
6. Uncover and bake for 45 minutes more.
7. Remove chicken from dish, and set aside the juices.
8. In a saucepan, blend 2 tbsp flour with 1/4 cup cold water.
9. Strain chicken juice and once flour and water is heated, pour chicken juice into saucepan.
10. Mix, then cool until thickened.
11. Add a 3 oz.
12. can of sliced mushrooms to the sauce.
13. Serve chicken with rice, pouring sauce over chicken and rice.
14. Enjoy!

Reviews

[Nancy Sneed]

This was the best recipe for chicken breast I've tried in a very long time. It was delicious Kelly! Thank you for adding it to our huge cookbook online.

[Sashacrab]

This is a very good dish. We used fresh onions and two cans of mushrooms. The sauce is really tasty. We served it over penne.

[Sueski]

We enjoyed this for dinner last night and it was a big hit! I added a bit more curry, because Im a curry freak..and instead of the bouillon cube, I used a can of Swansons chicken broth, and omitted the wine/water. Served with mashed potatoes and big hearty biscuits. I'm keeping this recipe in my favorites folder. Thanks for sharing your delicious recipe with the world!