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From: | |
Reply To: | St. John's University Cerebral Palsy List |
Date: | Tue, 4 Jan 2000 14:24:12 -0500 |
Content-Type: | text/plain |
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Hi Anee,
Here's a little cutting recipe. I love my crockpot becasue you just
toss stuff in - in the morning and presto dinner in the pm!!
Brightest Blessings
Trisha
CHICKEN PARISIENNE
6 medium chicken breasts (I cut mine up into large pieces)
1/2 cup white wine (I used about 3/4 cup cooking sherry)
1 can of cream of mushroom soup (I used cream of chicken)
1 4oz can of sliced mushrooms (I used a whole package of fresh mushrooms
sliced)
1 cup sour cream
1/4 cup flour
Sprinkle chicken breasts with salt pepper & paprika. place in crock pot.
Mix wine, soup and mushrooms until well combined. Pour over chicken,
sprinkle
with paprika. Cover & cook on low for 6-8 hours (I cooked on high for 3
then
turned to low for the last 2). Mix sour cream and flour together, add to
crock pot
and cook for an additional 20-30 minutes until heated through.
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