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Add a photoServings: 6
Ingredients
- 6 med Chicken breasts
- 10 1/2 ounce Cream of mushroom soup Salt and Pepper Paprika
- 4 ounce Sliced mushrooms, dralned
- 1/2 c. Dry white wine, vermouth (optional)
- 1 c. Dairy lowfat sour cream mlxed with 1/4 c. flour
Directions
- Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT.
- Mix white wine, soup, and mushrooms till well combined.
- Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hrs. (High: 2 1/2 to 3 1/2 hrs). Remove chicken breasts and stir in lowfat sour cream mix during last 30 min. Serve sauce over chicken with rice or possibly noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 117 | 45% |
| Total Fat 12.94g | 16% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 90mg | 4% |
| Potassium 384mg | 11% |
| Total Carbs 1.14g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.46g | 0% |
| Protein 29.6g | 47% |
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