2 tbsp vegetable oil
4 shallots, diced
1 lb mushrooms, sliced
1 ½ cups chicken broth
1 cup dry white wine
1 tsp thyme
1 tsp tarragon
4 boneless chicken breasts
salt
pepper , to taste
In a skillet, heat oil and sauté shallots and mushrooms until tender (about 10 minutes).
Add in broth and wine, bring to a steady boil, and cook until mixture reduces by half (about 6 to 8 minutes).
Season chicken breasts generously with salt and pepper, add to crockpot, and cover with mushroom and wine sauce. Add thyme and tarragon.
Cook on high for 4 hours until chicken is tender.
Sugar: 5g
:
Calcium: 54mg
Calories: 417kcal
Carbohydrates: 11g
Cholesterol: 145mg
Fat: 13g
Fiber: 2g
Iron: 3mg
Potassium: 1431mg
Protein: 53g
Saturated Fat: 7g
Sodium: 597mg
Vitamin A: 178IU
Vitamin C: 16mg
