| previous | next |
Title: Baked Chicken Breasts
Categories: Chicken Crockpot
Yield: 5 Servings
| 5 | Chicken breast halves; boned and skinned 1 | |
| lg | Onion; diced 3 large baking | |
| Potatoes; diced 2 tablespoons | ||
| ; butter or | ||
| ; marGarine, | ||
| (replace with what?) | ||
| 10 3/4 | oz | Cream of chicken soup; condensed, (or |
| ; crm of | ||
| Celery)(2cans) | ||
| 1/2 | c | Dry sherry |
| 1 | ts | Tarragon or rosemary leaves; (i like |
| Rosemary) 1 teaspoon worcestershire sauce | ||
| 1/4 | ts | Garlic powder; or garlic salt |
| 8 | oz | Canned mushrooms; drained |
Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and
potatoes. 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 Posted to MM-Recipes Digest V4 #5 by LauraG [SMTP:gaggini@gate.usaor.net]
on Auguy,, st 11, 1997
previous next