Recipe Index


Welcome to All Easy Cooking Recipe Kitchen
Copyright 2006 All Easy Cooking Recipe Kitchen

To find recipes that include Weight Watcher Points that
search and the letters


To Print out only the recipe highlight it with your mouse, right press on the highlighted recipe.  Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

Print Recipe

6 chicken breast halves - (abt 4 lbs total)
1-1/4 Teaspoons salt
1/4 Teaspoon freshly-ground black pepper
1/4 Teaspoon paprika
1-3/4 Teaspoons chicken bouillon granules
1-1/2 Cups sliced mushrooms
1/2 Cup sliced green onions
1/2 Cup dry white wine or vermouth
1 Can evaporated milk - (5 oz)
5 Teaspoons cornstarch
Minced fresh parsley

Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1997