Chicken And Mushrooms

Course : Chicken
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 medium chicken breast halves (about 3 3/4 lb. total)
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoons chicken bouillon granules
1 1/2 cups sliced mushrooms
1/2 cup sliced green onions
1/2 cup dry white wine or vermouth
5 ounces evaporated milk
5 teaspoons cornstarch
1 bunch minced fresh parsley

Preparation / Directions:

1. Remove skin from chicken; rinse and pat dry. 2. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. 3. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. 4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. 5. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. 6. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. 7. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes