Tarragon Mushroom Chicken |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. I often make this dish when my children and grandchildren visit, she pens from Miami, Florida. Using the slow cooker leaves me more time to enjoy their company. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup sherry or chicken broth |
2 tablespoons butter, melted |
1 teaspoon dried tarragon |
1 teaspoon worcestershire sauce |
1/4 teaspoon garlic powder |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
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