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Full Online Book HomeLearning KitchenPoultry - Chicken Crockpot - Baked Chicken Breasts
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Poultry - Chicken Crockpot -  Baked Chicken Breasts Post by :europian Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2728

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Poultry - Chicken Crockpot - Baked Chicken Breasts

4 chicken breast halves - (to 6) -- boned, skinned
2 tablespoons butter or margarine
1 can condensed cream of chicken soup - (10 3/4 oz) (or condensed cream of celery soup)
1/2 cup dry sherry (Optional)you can use ckn.broth instead)
1 teaspoon rosemary or tarragon leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder or garlic salt
8 ounces canned mushrooms -- drained


Rinse chicken breasts and pat dry; place in crockpot.

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.
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4 chicken breasts 1/4 cup flour 1/2 tsp paprika salt 2 tbl butter 2 tbl oil 2 tbl onion -- chopped 2 tbl parsley -- chopped 1/4 tsp dried chervil 1/4 cup bourbon 1 (4oz) can mushrooms , undrained 1 (10oz) can tomatoes Salt and pepper Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley, and chervil and cook a moment. Remove chicken from heat. Place chicken in a crock cooker. Combine remaining ingredients and pour
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1 1/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks) non-stick spray coating 2 Tbsp. nonfat milk 2 Tbsp. onion powder 1/2 tsp. dried thyme, crushed 1/4 tsp. garlic salt 1/4 tsp. white pepper 1/4 tsp. black pepper Remove skin from chicken. Rinse chicken, pat dry. Spray inside of crock pot with nonstick coating. Arrange the chicken, meaty sides up in crock pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is
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