| Baked Chicken Breasts
4 - 6 chicken breast halves, boned & skinned
2 tablespoons of butter or margarine
one 10 3/4 ounce can of condensed cream of chicken soup or condensed cream of celery soup
1 cup of dry sherry
1 teaspoon of rosemary or tarragon leaves
1 teaspoon of Worcestershire sauce
1 teaspoon of garlic powder or garlic salt
8 ounce can of mushrooms, drained |
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Rinse chicken breasts and pat dry; place in Crock-Pot Slow Cooker. 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. Makes 4 -6 servings |
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