| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Chicken |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Fresh tarragon; chopped |
| 1 |
ts |
Fresh chives; minced |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
|
Chicken breast halves, boned skinned |
| 1 1/2 |
oz |
Proscuitto; cut into six (1" x9") strips |
| 1 |
c |
Fresh pearl onions; peeled |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Chicken broth or bouillon |
| 1 |
c |
Seasoned croutons |
INSTRUCTIONS
HOFFMAN'S CROCKERY FAVORITES
Combine mustard, tarragon, chives, salt, and pepper. Spread on chicken
breasts. Wrap strip of proscuitto around each. Place rack in bottom of
slowcooker. Top with wrapped chicken and onions. Combine wine and chicken
broth; pour over chicken. Cover and cook on LOW 5 to 6 hrs. or until
chicken is tender. Remove chicken and rack; cover and keep warm. Turn pot
on HIGH. Pulverize croutons in food processor until they look like brown
sugar. Stir into broth mixture. Cover and cook on HIGH 15 to 20 mins. or
until thickened. Spoon over cooked chicken breasts. To make a very smooth
sauce, process thickened broth in food processor just before spooning over
chicken.
Per serving - 124 cal, 17 g pro, 5 g carbo, 2 g fat, 41 mg chol, 315 mg sod
Author - Mable Hoffman
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 31, 1998
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