Bourbon Breast of Chicken

 

4 chicken breasts halves

1/4 C. flour

1/2 tsp. paprika

Salt

2 T. butter

2 T. oil

2 T. onion, chopped

2 T. parsley, chopped

1/4 tsp. dried chervil

1/4 C. bourbon

1 (4 oz.) can mushrooms, undrained

1 (10 oz.) can tomatoes

1/4 tsp. sugar

Salt and Pepper

 

Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours. Serve with noodles of rice. Serves 4