Sorrento chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Fresh tarragon; chopped |
| 1 | teaspoon | Fresh chives; minced |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | Chicken breast halves, boned skinned | |
| 1½ | ounce | Proscuitto; cut into six (1\" x9\") strips |
| 1 | cup | Fresh pearl onions; peeled |
| ½ | cup | Dry white wine |
| ½ | cup | Chicken broth or bouillon |
| 1 | cup | Seasoned croutons |
Directions
HOFFMAN'S CROCKERY FAVORITES
Combine mustard, tarragon, chives, salt, and pepper. Spread on chicken breasts. Wrap strip of proscuitto around each. Place rack in bottom of slowcooker. Top with wrapped chicken and onions. Combine wine and chicken broth; pour over chicken. Cover and cook on LOW 5 to 6 hrs. or until chicken is tender. Remove chicken and rack; cover and keep warm. Turn pot on HIGH. Pulverize croutons in food processor until they look like brown sugar. Stir into broth mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened. Spoon over cooked chicken breasts. To make a very smooth sauce, process thickened broth in food processor just before spooning over chicken.
Per serving - 124 cal, 17 g pro, 5 g carbo, 2 g fat, 41 mg chol, 315 mg sod Author - Mable Hoffman
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 31, 1998