"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken with Mushrooms in White Wine Sauce Recipe

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This recipe for Chicken with Mushrooms in White Wine Sauce, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


1/4 cup flour
1 Tsp. garlic powder
1 Tsp. onion powder
1/2 Tsp. salt
1/4 Tsp. freshly ground black pepper
1/2 Tsp. paprika
6 large, skinless chicken breast halves (6- 8 oz. each)
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 lb. baby Bella or white button mushrooms, sliced
1/2 cup dry, white wine
1/4 cup chicken broth
2 Tbsp. Dijon mustard
2 Tbsp. sour cream

Combine the flour, garlic powder, onion powder, salt, pepper and paprika
in a plastic storage bag. Add the chicken and shake well to coat. Heat the oil in a large fry pan and sear the chicken on both sides until golden brown. Place the chicken in the ceramic slow cooker insert. Saute the
onions and garlic in the fry pan until lightly browned. Add the wine and chicken broth; stir in the mustard and cook approximately 1 minute. Spoon the onion mixture over the chicken. Next, in the fry pan, saute the mushrooms until softened, approximately 2 minutes. Cover and cook on low for 5 to 6 hours (or 2 1/2 - 3 hours on high).

Remove the chicken from the container and stir in the sour cream.
Cover and cook for 5 minutes.

Serves 6.




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