| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Crockpot | 5 | Servings | |
INGREDIENTS
| 5 | Boned and skinned chicken breast halves | |
| 1 | lg | Onion; diced |
| 3 | lg | Baking potatoes; diced |
| 2 | tb | Butter or margarine |
| 2 | cn | Reduced fat cream of chicken soup; condensed |
| 1/2 | c | Dry sherry |
| 1 | ts | Tarragon |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Garlic powder; or garlic salt |
| 4 | oz | Canned mushrooms; drained |
INSTRUCTIONS
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. Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving: 266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g Carbohydrate; 67mg Cholesterol; 662mg Sodium Recipe by: Rival Crock-Pot Cooking Posted to EAT-LF Digest by Betsy Burtis <[email protected]> on Nov 20, 1998, converted by MM_Buster v2.0l.
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