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Baked chicken breasts
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| Artist: |
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| Categories: |
Baked, Breasts, Chicken, Crockpot, Meats, Poultry |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 5
| | Chicken breast halves -- | | | Boned and skinned | | 2
| tbsp | Butter or margarine -- | | | (replace with what?) | | 10 1/2
| oz | Cream of chicken soup | | | Condensed -- (or Crm of | | | Celery) | | 1/2
| cup | Dry sherry | | 1
| tsp | Tarragon or rosemary leaves | | | (I like rosemary) | | 1
| tsp | Worcestershire sauce | | 1/4
| tsp | Garlic powder -- or garlic | | | Salt | | 8
| oz | Canned mushrooms -- drained |
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Procedures:
| 1 | Rinse chicken breasts and pat dry; place in crock-pot. | | 2 | In a saucepan, combine remaining ingredients and heat until smooth and hot. | | 3 | Pour over chicken breasts. | | 4 | Cover and cook on low setting for 8 to 10 hours. | | 5 | (i did it on higher heat to speed things up. | | 6 | I added boiled potatoes and some paprika towards the end). | | 7 | For the first time ever, i used those frozen boneless skinless bags of chicken. | | 8 | Not bad! also, i have never been one to cook with soups before: have learned my lesson. | | 9 | Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. |
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