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  Recipe Home » Crock Pot » CHICKEN AND MUSHROOMS
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  CHICKEN AND MUSHROOMS
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 239
Ingredients:
6 chicken breast halves about 4 pounds total
1 1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. paprika
13/4 tsp. chicken bouillon granules
1 1/2 C. sliced mushrooms
1/2 C. sliced green onions
1/2 C. dry white wine or vermouth
1 can evaporated milk 5 oz.
5 tsp. cornstarch
Minced fresh parsley
Instructions:
Remove skin from chicken. Rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. In a crock pot, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 C. of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.
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