Chicken and Mushrooms

[homecook]

6 chicken breasts, boneless and skinless
1-teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoon chicken base (or 2 chicken
bullion cubes)
1 1/2 cups sliced mushrooms
1/2 cup sliced onions
1/2 cup dry white wine
1 can evaporated milk
5 teaspoons cornstarch

Rinse the chicken and pat dry. In a small
bowl, mix salt, pepper and paprika. Rub on
the chicken, using all the mixture. In a crock-
pot or slow cooker, alternate layers of
chicken, chicken base (dollop over it) mushrooms
and onions. Pour wine slowly over top.
Do not stir. Cover and cook on low 5-6 hours, until chicken is tender.
You can baste occasionally. Remove chicken
and vegetables from crock-pot and keep
warm. In a small saucepan, stir evaporated
milk and cornstarch until smooth. Gradually
add 2 cups of the cooking liquid (add water to
make 2 cups if needed.) Stir over medium
heat bringing to a boil until thickened. Spoon
some of the sauce over chicken, serve remaining
sauce separately. Serve over wide noodles or rice.

I've also made this in a DO on the stovetop. I also use leg/thigh pieces and bone-in chicken breasts. It will take a little longer to cook.

[QSis]

Looks wonderful, and relatively low cal (is there such a thing as skim evap. milk?)!

Copied, pasted and printed out to make over the weekend!

Thanks, Barb!

Lee

[homecook]

Looks wonderful, and relatively low cal (is there such a thing as skim evap. milk?)!

Copied, pasted and printed out to make over the weekend!

Thanks, Barb!

Lee

LOL, really don't know for sure. Wouldn't that be an oxymoron??
I hope you enjoy it!

[lesley]

6 chicken breasts, boneless and skinless
1-teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoon chicken base (or 2 chicken
bullion cubes)
1 1/2 cups sliced mushrooms
1/2 cup sliced onions
1/2 cup dry white wine
1 can evaporated milk
5 teaspoons cornstarch

Rinse the chicken and pat dry. In a small
bowl, mix salt, pepper and paprika. Rub on
the chicken, using all the mixture. In a crock-
pot or slow cooker, alternate layers of
chicken, chicken base (dollop over it) mushrooms
and onions. Pour wine slowly over top.
Do not stir. Cover and cook on low 5-6 hours, until chicken is tender.
You can baste occasionally. Remove chicken
and vegetables from crock-pot and keep
warm. In a small saucepan, stir evaporated
milk and cornstarch until smooth. Gradually
add 2 cups of the cooking liquid (add water to
make 2 cups if needed.) Stir over medium
heat bringing to a boil until thickened. Spoon
some of the sauce over chicken, serve remaining
sauce separately. Serve over wide noodles or rice.

I've also made this in a DO on the stovetop. I also use leg/thigh pieces and bone-in chicken breasts. It will take a little longer to cook.

i love the recipe & have copied into my file on Tasty Stuff...thank you
I'm going to use low fat creme fraiche instead of the milk only 'cause I'm on a diet...& this fits perfectly :respect: