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CHICKEN AND MUSHROOMS

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