Sunday, February 19, 2012

Chicken with Mushroom Sauce


  • 3 lbs. chicken breast, halved
  • 2 TBS butter, melted
  • 2 TBS dried parsley
  • 1/2 tsp dried tarragon
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 jar sliced mushrooms, drained
  • 1/2 c white wine or chicken broth
  • 2 TBS cornstarch
  • 1/4 c cold water
  1. Place the chicken in a slow cooker.  Brush with butter.  Sprinkle with parsley, tarragon, salt and pepper.  Top with mushrooms.  Pour wine over all.  Cover and cook on low for 7-8 hours.
  2. Remove chicken and keep warm.  Skim fat from cooking juices.  In a saucepan, combine cornstarch and water until smooth.  Gradually add cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thick.  Serve with chicken.
serves 12

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