Crock Pot Bourbon Breast of Chicken
#39356 - 01/21/04 03:57 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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This recipe was adapted from Mike Roy's "Crock Cookery," Ward Ritchie Press, 1975.
BOURBON BREAST OF CHICKEN
4 chicken breast halves, skinless
1/4 cup flour
1/2 teaspoon paprika
salt
2 tablespoons oil
2 tablespoons chopped onion
2 tablespoons chopped parsley
1/4 teaspoon dried chervil
1/4 cup cheap bourbon (don'tcha dare use that Jack!)
One 4-oz. can mushrooms, undrained
One 10-oz. can tomatoes
1/4 teaspoon sugar
1/8 teaspoon Lawry's Season Salt
Salt and pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat oil in a non-stick 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 pot. Combine remaining ingredients, and pour over chicken. Cover and cook at low for 6-7 hours. Serve with noodles or rice.
Serves 4.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I was going to ask if you used your friend Jack, but then I saw your note.
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OH! Putting Jack in a RECIPE?! Oh my! That's positively sacriligious. Jack doesn't go into ANYTHING -- but my mouth.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Quote:
OH! Putting Jack in a RECIPE?! Oh my! That's positively sacriligious. Jack doesn't go into ANYTHING -- but my mouth.
Then where the heck do your recipes go?  Sorry, couldn't resist.....LOL
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What is dried chervil???????????????
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Everything somehow always works out for the best.
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It's a spice. If you can't find it, check it out here: web page It's interchangeable with parsley, and goes well with fish, chicken or vegetables.
Yum yum.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Hay Bev.does the bourbon help out with the pain then I,m going to start drinking.
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Neta G.Yale
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Gerry, I know you were kidding -- but I'll be honest. Yes, it DOES help with the pain, believe it or not. Jack relaxes me -- ALL of me, including my gut. When I have a Jack, I feel like my old self.
Unfortunately, the suffering I go through AFTERWARDS brings me back to reality and my "new" self!
Don't do it, Gerry. It's not worth it. 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bev gave you good info, but here's some more. I can't help it - I love www.foodsubs.com. That website is awesome! 
From web page Quote:
chervil = French parsley Pronunciation: CHUR-vil Notes: This feathery green herb tastes like a subtle blend of parsley and anise. It's far more plentiful in Europe than in America. Avoid the dried version--it has very little flavor. Substitutes: cicely OR parsley + tarragon OR fennel leaves + parsley OR fines herbes (This is a blend of herbs that usually includes chervil, parsley, chives, and tarragon.) OR parsley + dill OR tarragon (Like chervil, this is good for flavoring vinegars.) OR chives (especially with eggs) OR dill weed (good for flavoring vinegars)
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This was a monster hit in my house!!! I made it last night. Please keep them coming. I have to say that one of the positive parts of all this ibs trouble is trying these great and healthy dishes!
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