Saucy Chicken Breasts

2 whole chicken breasts            
2 T. white wine
1/4 t. seasoned salt                   
1/4 t. minced onion
1 t. chicken bouillion                 
1/4 t. ground thyme
1 2 oz. can mushrooms               
paprika

Sprinkle chicken with seasoned salt and paprika.  Place in small
baking dish.  Dissolve bouillion in 2/3 cup of boiling water.  
Add wine, onion, thyme and dash of pepper; pour over chicken. 

Cover and bake at 350 degrees F for 30 minutes.  Then uncover and bake 
an additional 45 minutes.

Remove chicken to platter.  Blend 1 T. corn starch and 2 T. of 
cold water in small bowl.  
Stir into pan juices.  Cook and stir until bubbly.  Drain mushrooms, add to gravy.  
Heat through. Pour over chicken and serve with rice.

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This page was created on 2/6/98, last updated 3/27/98.

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