Thursday, February 2, 2012

Chicken with Wine-Mushroom Gravy

This came out pretty good all though the gravy tasted kind of chalky. It need a little spice to it. Maybe some garlic salt.

Chicken with Wine-Mushroom Gravy

6 bone-in, skinless chicken breat halves
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1 large shallot, minced
1 cup dry white wine
10 3/4 oz. can cream of chicken soup
2 cups sour cream
2 tbsp. chopped fresh parsley

1. Sprinkle chicken with slat and pepper. Heat oil in a large skillet over medium-high heat. Add chicken to skillet; cook 3 minutes on each side or until browned. Place chicken in a light greased slow cooker.

2. Add soup and shallot; cook 1 more minute. Whisk in wine and soup until blended. Pour soup mixture over chicken.

3. Cover and cook on low 3 hours or until chicken is done. Remove Chicken to a serving platter. Stir sour cream into juices in slow cooker; spoon over chicken. Sprinkle with parsley.

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