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Post by chief_cook2 on Jan 7, 2003 10:53:43 GMT -6
6 skinless, boneless chicken breast halves salt and pepper to taste paprika to taste 1/2 c dry white wine 1 can condensed cream of mushroom soup (10.75 oz) 1 can sliced mushrooms, drained (4.5 oz) 1 c sour cream 1/4 c all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in slow cooker. In a small bowl combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on low setting for 6 to 8 hours.
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