Chicken and Mushrooms<\/p>\n
<\/p>\n
6 chicken breast halves (about 3 3\/4 lb. total)<\/p>\n
1 1\/4 tsp. salt<\/p>\n
1\/4 tsp. pepper<\/p>\n
1\/4 tsp. paprika<\/p>\n
1 3\/4 tsp. chicken bouillon granules<\/p>\n
1 1\/2 C. sliced mushrooms<\/p>\n
1\/2 C. sliced green onions<\/p>\n
1\/2 C. dry white wine or vermouth<\/p>\n
1 can (5 oz.) evaporated milk<\/p>\n
5 tsp. cornstarch<\/p>\n
Minced fresh parsley<\/p>\n
<\/p>\n
Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. 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. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 C. of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. . Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken and Mushrooms 6 chicken breast halves (about 3 3\/4 lb. total) 1 1\/4 tsp. salt 1\/4 tsp. pepper 1\/4 tsp. paprika 1 3\/4 tsp. chicken bouillon granules 1 1\/2 C. sliced mushrooms 1\/2 C. sliced green onions 1\/2 C. dry white wine or vermouth 1 can (5 oz.) evaporated milk 5 tsp. cornstarch Minced fresh parsley Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of…<\/p>\n