This is a crock pot recipe. I *heart* my crock pot. I feel like even a cooking idiot like ME can't screw up a crock pot recipe. And the best part of this recipe? You get to open a bottle of wine at lunchtime! (Ok, just for the recipe... although I won't tell if you "sample" a swig JUST to be sure it tastes alright.)
I served this chicken over brown rice. I also served green beans (from a microwave steam bag) and dinner rolls.
hands on time: 15 minutes * total time: 3hrs 15mins * makes 6 servings
6 skinned and boned chicken breasts (I only used 4 - as there are only 4 of us in my family)
1/4 t. salt
1/4 t. pepper
1 T. olive oil
1 8oz pkg sliced fresh mushrooms
1 large shallot, minced
1 c. dry white wine
1 can cream of mushroom soup
2 c. sour cream
2 T. chopped fresh parsley (I skipped the parsley)
(I skipped this entire step and put my chicken in the crock pot FROZEN... I know! I'm such a daredevil! This *did* mean that I left everything in the crock pot for about 4 hrs instead of 3)
1. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken to skillet, cook 3 minutes on each side or until browned. Place chicken in a lightly greased 5 qt. slow cooker.
2. Add mushrooms to skillet, saute on high heat 4 minutes or until browned. Add shallot; cook 1 more minute. Whisk in wine and soup until blended. Pour mushroom mixture over chicken.
3. Cover and cook on LOW 3 (or 4 if your breasts are frozen) or until chicken is done. Remove chicken to a serving platter. Stir sour cream into juices in slow cooker. Spoon over chicken. Sprinkle with parsley.
Enjoy! - Rita
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