Yield: 5 Servings
|5||Chicken breast halves; boned and skinned|
|2 tablespoons||Butter or margarine; (replace with what?)|
|10¾ ounce||Cream of chicken soup, condensed; (or Crm of|
|½ cup||Dry sherry|
|1 teaspoon||Tarragon or rosemary leaves; (I like rosemary)|
|1 teaspoon||Worcestershire sauce|
|¼ teaspoon||Garlic powder; or garlic salt|
|8 ounces||Canned mushrooms; drained|
Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!! Adapted by and edited for Mastercook by Brenda Adams <adamsfmle@...> Source: Rival Crock-Pot Cooking Posted mc-recipe, 8/14/96 Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 14:14:34 -0400 From: ADAMSFMLE@...
I think this could be made in oven or on top of stove. Hint: Rival's recipe
called for 4 ounces of mushrooms, but I doubled the quantity. You could
leave them out if you don't like mushrooms. I had no Cream of Chicken soup
and sub'd Cream of Celery. It was soooooo goooood that I think I'll just
stick with Celery in the future!!