Italian Chicken Mushroom in Wine
Italian Chicken Mushroom in Wine recipe
Yield
4 servingsPrep
30 minCook
10 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken breasts
and thighs |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | medium |
onions
sliced |
|
| 4 | ounces |
mushrooms, canned
canned, drained |
|
| ½ | cup |
sherry
dry |
*
|
| 1 | teaspoon |
italian seasoning
|
*
|
| 1 | x |
rice
fluffy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken breasts
and thighs |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | medium |
onions
sliced |
|
| 115.6 | ml/g |
mushrooms, canned
canned, drained |
|
| 118 | ml |
sherry
dry |
*
|
| 5 | ml |
italian seasoning
|
*
|
| 1 | x |
rice
fluffy |
*
|
Directions
Rinse chicken parts and pat dry.
Season chicken lightly with salt and pepper.
In skillet, melt butter and quickly brown chicken parts; remove with slotted spoon and place in Crock-Pot.
Sauté onion and mushrooms in skillet.
Add sherry to skillet and stir, scraping to remove brown particles.
Pour contents of skillet into Crock-Pot over chicken.
Sprinkle with Italian seasoning.
Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Serve chicken over fluffy rice and spoon sauce over top.
