Saturday, February 11, 2012
4 large chicken breasts, cubed and cooked
1 1/2 cups chicken broth
1/2 cup cream
1/4 cup onion, chopped
1 large clove garlic, peeled and finely chopped
6 oz baby portable mushrooms, sliced
1/2 cup sour cream
1 tbsp parsley, finely chopped
salt and freshly ground black pepper to taste
poultry seasoning to taste
Heat chicken broth and cream while lightly sauteeing chicken breast cubes in olive oil. Season with salt, freshly ground pepper and poultry seasoning. Add chicken to broth mixture.
Add a tablespoon more olive oil into the pan that cooked the chicken and cook onions, garlic and mushrooms. Add to crock pot.
Cook on low heat for 3 hours and then add in sour cream and parsley.
Serve over egg noodles.