Baked Chicken Breasts-crockpotcrockpot, poultry 5.00 boned and skinned chicken breast ha; lves 1.00 large onion; diced 3.00 large baking potatoes; diced 2.00 tablespoon butter or margarine 2.00 can reduced fat cream of chicken soup; condensed 0.50 cup dry sherry 1.00 teaspoon tarragon 1.00 teaspoon worcestershire sauce 0.25 teaspoon garlic powder; or garlic salt 4.00 oz canned mushrooms; drained Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and potatoes. 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. Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving: 266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g Carbohydrate; 67mg Cholesterol; 662mg Sodium Recipe by: Rival Crock-Pot Cooking Posted to EAT-LF Digest by Betsy Burtis |
