| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Poultry | 1 | Servings | |
INGREDIENTS
| 6 | Chicken breast halves; (about 3 3/4 lb. total) | |
| 1 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Paprika |
| 1 3/4 | ts | Chicken bouillon granules |
| 1 1/2 | c | Sliced mushrooms |
| 1/2 | c | Sliced green onions |
| 1/2 | c | Dry white wine or vermouth |
| 1 | cn | (5 oz.) evaporated milk |
| 5 | ts | Cornstarch |
| Minced fresh parsley |
INSTRUCTIONS
1. Remove skin from chicken; rinse and pat dry. 2. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. 3. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. 4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. 5. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. 6. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. 7. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland <kirkland@gj.net> on Dec 04, 1997
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