Crock Pot Bourbon Breast of Chicken
01/21/04 03:57 AM
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.