1½ lbs boneless skinless chicken breasts
1 cup 98% fat free cream of mushroom soup, undiluted
¼ cup wine, any white wine or light bodied red
¼ cup onion, sliced
1 cup mushrooms, sliced
1 garlic clove, diced
1 tbsp fresh parsley, chopped
½ tsp dried thyme
1 tsp cornstarch, or arrowroot
1 tbsp water, cold
Place all ingredients except cornstarch and water in a crockpot.
Cook on low 6 to 7 hours, until chicken is tender.
Remove chicken breasts to a warm plate or platter.
Place liquid from the crockpot into a saucepan, stir in cornstarch or arrowroot which has been mixed into water.
Cook over medium heat, stirring frequently until thickened for 3 to 5 minutes.
Spoon sauce over chicken before serving.
Sugar: 1g
:
Calcium: 28mg
Calories: 260kcal
Carbohydrates: 7g
Cholesterol: 112mg
Fat: 6g
Fiber: 1g
Iron: 2mg
Potassium: 835mg
Protein: 40g
Saturated Fat: 2g
Sodium: 649mg
Vitamin A: 386IU
Vitamin C: 9mg
