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Ingredientes
- 5 x chicken breast halves boned and skinned
- 2 Tbsp. butter or possibly margarine (replace with what)
- 10 3/4 ounce cream of chicken soup condensed - (or possibly cream of celery)
- 1/2 c. dry sherry
- 1 tsp tarragon or possibly rosemary leaves (I like rosemary)
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic pwdr or possibly garlic salt
- 8 ounce canned mushrooms liquid removed
Direcciones
- Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat till smooth and warm. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hrs.
- (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 frzn 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 can't tell there is canned soup as base for sauce.
- NOTES : I think this could be made in oven or possibly 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 do not like mushrooms. I had no Cream of Chicken soup and sub'd Cream of Celery. It was so good which I think I'll just stick with Celery in the future!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 5 servings | |
| Calories 386 | |
| Calories from Fat 189 | 49% |
| Total Fat 21.14g | 26% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.17g | |
| Cholesterol 106mg | 35% |
| Sodium 726mg | 30% |
| Potassium 432mg | 12% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.2g | 2% |
| Protein 31.47g | 50% |
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