Baked Chicken Breasts Description

[sc name=”contentreceipe-ingredients-section” ingredients=”butter%%%butter-sliced.jpg%%%1 tablespoon Butter, melted|||chicken breast halves%%%chicken-breasts.png%%%5 chicken breast halves boned and skinned|||condensed cream of chicken soup%%%cream-of-chicken-soup.jpg%%%10 3/4 ounces cream of chicken soup condensed – (or cream<|||dry sherry%%%dry-sherry.png%%%1/2 cup dry sherry|||garlic%%%garlic.png%%%1/4 teaspoon garlic powder or garlic 8 ounces canned mushrooms drained|||rosemary leaves%%%rosemary.jpg%%%1 teaspoon tarragon or rosemary leaves (I like 1 teaspoon Worcestershire sauce|||"][/sc] [sc name="contentreceipe-equipements-section" equipements="sauce pan%%%sauce-pan.jpg|||stove%%%oven.jpg|||oven%%%oven.jpg|||pot%%%stock-pot.jpg"][/sc] [sc name="contentreceipe-steps-section" steps="Rinse the chicken breasts, pat dry and place in a Crock-Pot. Combine all remaining ingredients in a saucepan and heat until hot.%%%Spread the sauce over the breasts of chicken. Cover and bake on low heat for 8-10 hours. I used a higher heat setting to speed up the process. I added some paprika and boiled potatoes towards the end. I used frozen chicken skinless and boneless bags for the first time. It was a great idea! It is also important to note that I have never cooked with soups. This recipe can be used as a base for sauce and you will not know that it is canned soup. Tip: Rival's recipe calls for 4 ounces mushrooms. I increased the amount by half. If you don't enjoy mushrooms, you can leave them out. I did not have Cream of Chicken soup, so I substituted Cream of Celery. It was so delicious, I think I will stick with Celery in future. !"][/sc]