White Wine Chicken and Mushrooms
Serving Size / Yield
- 8 boneless chicken breast cutlets
- ¼ cup dry white wine
- 1 can condensed cream of mushroom soup
- 8oz mushrooms, sliced
- 1 baguette, sliced
Add the chicken to the crockpot and season with salt and pepper. In a bowl, combine the wine and soup. Pour over the chicken and top with mushrooms. Cover and cook for 7-9 hours on low. Lay the sliced baguette out on a baking sheet and toast in the oven for 5 minutes. Serve the chicken over the baguette and use the gravy and mushrooms as a topping.