Chicken Supreme

Preheat oven to 350 degrees F.

Sprinkle the chicken breasts with the seasoned salt and paprika. Place chicken in a greased or pan-sprayed 9×13 baking dish.

Combine the chicken stock, wine, onions, curry powder and pepper. Pour over the chicken. Cover with foil, and bake for 30 minutes. Uncover, and bake for an additional 15 minutes, or until chicken is done.

When the chicken is almost finished, heat a small amount of olive oil in a medium skillet. Add mushrooms and garlic, and sauté until mushrooms are tender, but before garlic starts to brown. Remove from heat.

When chicken is done, remove from the oven. Remove chicken from pan, and cover to keep warm. Strain pan juices, if you wish, and reserve for sauce. (I never strain the juices, since we love onions. Others may prefer a smooth sauce.) In a small pan, whisk together the flour and cold water. Slowly stir in the pan juices. Cook and stir over low heat until sauce thickens, then boil for 3-4 minutes. Add the mushrooms and garlic, and heat through. Serve chicken with the sauce, either drizzled over it or on the side.

Note: this is wonderful served over rice, but would also be great over noodles or even mashed potatoes! With a fresh green veggie or crisp green salad and crusty bread on the side, it makes a perfectly balanced and delicious dinner. Bon appétit!