| 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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