- February 17, 2006 at 11:54 pm #236246mosParticipant
10 (4 ounce) skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/3 cup dry sherry
1/4 cup grated Parmesan cheese
1. Rinse the chicken breasts and pat dry. Season with the
lemon juice, salt, pepper, celery salt and paprika to taste.
Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3. Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.
- January 3, 2009 at 8:37 pm #407944
This looks delicious!!! Could you use something other than dry Sherry though? I don’t think I have any of that in the house.
- January 3, 2009 at 9:29 pm #407948
I was wondering alsoQuote:could you use something other than dry sherry
what flavor does sherry give to chicken ? i’ve never eaten chicken with sherry..
- January 4, 2009 at 1:41 pm #408054mosParticipant
you can substitute wine…as long as it’s not real dry. sherry gives a sweeter flavor, but mild. next time you’re in the store, you can buy a bottle of cooking sherry that would serve the same purpose as the regular…but don’t drink it!
LOL! keep it in the fridge after you open it and try using it with pork and turkey dishes as well. a little goes a long way, so you’d get a number of meals out of the one bottle;-)
- January 4, 2009 at 1:54 pm #408059
Thanks for the info! I have some cooking white wine, but no Sherry. I’ve seen lots of recipes that call for it, so I think I’ll have to get some!
- January 4, 2009 at 2:29 pm #408073
We cook with wine quite a bit, right now we are using up a bottle of White Zinfindel> You can use any wine that you have. Cooking wine is not recommende because of the high concentration of sodium.
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