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| 4 | Chicken Breast Halves |
| 1/4 Cup | Flour |
| 1/2 Tsp. | Paprika |
| 2 Tbsp. | Butter |
| 2 Tbsp. | Oil |
| 2 Tbsp. | Onion, chopped |
| 2 Tbsp. | Parsley, chopped |
| 1/4 Tsp. | Dried Chervil |
| 1/4 Cup | Bourbon |
| 4 Oz. | Mushrooms, undrained |
| 10 Oz. | Canned Tomatoes |
| 1/4 Tsp. | Sugar |
| - | Salt and Pepper |
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| 1. |
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. |
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| 2. |
Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours. Serve with noodles of rice. |
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Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Chicken
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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