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Add a photoServings: 5
Ingredients
- 5 x boned and skinned chicken breast halves
- 2 Tbsp. butter or possibly margarine
- 1 x 10.75 ounce can cream of celery soup
- 1/2 c. dry sherry
- 1 tsp tarragon or possibly rosemary leaves
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic pwdr
- 1 x 8 ounce can mushrooms liquid removed
Directions
- Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan,combine remaining ingredients and heat till smooth and warm. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hrs.
- NOTES : I think this could be made in oven or possibly on top of stove. Hint: Rival's recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you do not like mushrooms. I had no Cream of Chicken soup and substituted Cream of Celery. It was soooooo goooood which I think I'll just stick with Celery in the future!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 5 servings | |
| Calories 181 | |
| Calories from Fat 70 | 39% |
| Total Fat 7.99g | 10% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 46mg | 15% |
| Sodium 606mg | 25% |
| Potassium 249mg | 7% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.33g | 2% |
| Protein 12.1g | 19% |
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