Bourbon Breast of Chicken<\/p>\n
<\/p>\n
4 chicken breasts halves<\/p>\n
1\/4 C. flour<\/p>\n
1\/2 tsp. paprika<\/p>\n
Salt<\/p>\n
2 T. butter<\/p>\n
2 T. oil<\/p>\n
2 T. onion, chopped<\/p>\n
2 T. parsley, chopped<\/p>\n
1\/4 tsp. dried chervil<\/p>\n
1\/4 C. bourbon<\/p>\n
1 (4 oz.) can mushrooms, undrained<\/p>\n
1 (10 oz.) can tomatoes<\/p>\n
1\/4 tsp. sugar<\/p>\n
Salt and Pepper<\/p>\n
<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n