Baked Chicken Breasts with rosemary

Course : Chicken
Serves: 1
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5 medium Chicken breast halves-boned and skinned
2 Tablespoons Butter or margarine
10 3/4 Ounces Cream of chicken soup -- condensed--(or cream of celery)
1/2 Cup Dry sherry
1 Teaspoon Tarragon or rosemary leaves
1 Teaspoon Worcestershire sauce
1/4 Teaspoon Garlic powder -- or garlic salt
8 Ounces Canned mushrooms -- drained

Preparation / Directions:

Rinse chicken breasts and pat dry; place in Crock-Pot. 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. (I did on higher heat to speed things up. I added boiled potatoes and some paprik towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you can tell there is canned soup as base for sauce. This is delish!!!


Nutritional Information:

547 Calories (kcal); 33g Total Fat; (67% calories from fat); 9g Protein; 26g Carbohydrate; 74mg Cholesterol; 2490mg Sodium

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