Saturday, June 20, 2009
Smothered Chicken Breasts
I got this recipe from a friend of a friend, so I don't know where it originated. However, not being a big fan of chicken crockpot recipes - this one is amazing! Each time I make it I remind myself to make it more often. It's worthy of being a regular meal in my opinion. While it was cooking everyone in my family made separate comments saying, "wow, something smells good!"
Rating: 10 stars!!!
Preparation: 40 minutes, divided
Cooking time: 4 hours
3 - 4 LBS. boneless, skinless chicken breasts
6 cloves garlic, minced
3 Tablespoons soy sauce (low sodium)
1/4 cup dried chives
4 - 8 ounces mushrooms, sliced (drained if using canned)
2/3 cup water
4 Tablespoons butter
2 Tablespoons olive oil
6 heaping Tablespoons whole wheat flour
4 cloves garlic, minced
2 cups milk - rice, soy or dairy (I used 1 percent)
1 Tablespoon soy sauce
2 heaping Tablespoons Better Than Bouillon - Chicken flavor
Line crockpot with Reynolds Slow Cooker Liners and add the first six ingredients. Cook on HIGH for 3 hours. In the meantime prepare sauce and pour it over chicken when the 3 hour timer goes off.
To make the sauce:
In a saucepan, melt butter mixed with oil. Add minced garlic and saute briefly. Whisk in flour and cook until smooth and browned. Add milk and cook over medium-high heat, whisking continuously until thick and bubbly. Add broth, salt and pepper if desired, and soy sauce. (Be sure to taste before adding salt - I didn't need to add any)Let cook until thickened, and pour over chicken in crockpot.
Cook chickena nd sauce on HIGH for 1 hour, then check the chicken for doneness. If not cooked through, continue to simmer on LOW until done. Taste sauce and correct seasonings before serving.
TIP: You can use a meat thermometer to be certain that boneless white meat chicken breasts are cooked to an internal temperature of 170 degrees.
The sauce is not super-thick, but rich and creamy. Serve sauce over mashed potatoes or rice and serve with lots of fresh whole grain bread to sop up the sauce! Enjoy!
Posted by Debi