Chicken: Baked Chicken Breasts to Die For
Source of Recipe
www.fooddownunder.com
List of Ingredients
5 Chicken breast halves, boned and skinned
2 tbl Butter, or marg
10 3/4 oz Cream of Celery soup, condensed
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
Recipe
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.
Original poster's notes: (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with canned soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce.
I think this could be made in oven or on top of stove. Rival's recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you don't like mushrooms. I had no Cream of Chicken soup and sub'd Cream of Celery. It was soooooo goooood that I think I'll just stick with Celery in the future!!
|
|
member logon
