INGREDIENTS
- 6 chicken breast halves, bone-in, skin removed
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 2 teaspoons chicken bouillon granules
- 1 1/2 cup sliced mushrooms
- 1/2 cup sliced green onions
- 1/2 cup dry white wine
- 2/3 cup evaporated milk
- 5 tsp. cornstarch
- Minced fresh parsley
- hot cooked rice
METHOD:
In a small bowl, mix salt, pepper
and paprika. Rub all of the mixture
into the chicken.
In a slow cooker, alternate
layers of chicken, bouillon granules,
mushrooms, and green onions. Pour
wine 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. Baste one about
halfway through cooking if
possible.
Remove chicken and vegetables to
a platter with a slotted spoon.
Cover with foil and keep warm.
In a small saucepan, combine
evaporated milk and cornstarch until
smooth. Gradually stir in 2 cups
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
minced parsley. Serve remaining
sauce on the side.
Serve with hot cooked rice.
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