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BAKED CHICKEN BREASTS
5 chicken breast halves, boned and skinned 1 (10 3/4 oz) can condensed cream of celery soup 1 (8 oz) can mushrooms, drained 1/2 cup dry sherry 2 tbsp butter, or margarine 1 tsp tarragon or rosemary leaves (I like rosemary) 1 tsp Worcestershire sauce 1/4 tsp garlic powder or garlic salt
Rinse chicken breasts and pat dry; place in Crock-Pot.
In a saucepan combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts.
Cover and cook on low setting for 8 to 10 hours. (I cooked it on high to speed things up. I added boiled potatoes and some paprika towards the end.)
Servings: 5
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