Chicken and Portobellos with Mustard Cream

By [e-mail]

Per serving.
Calories: 207
Fat: 7gm (2gm saturated)
392 mg sodium
4 gm carbohydrates
1 gm fiber
31 gm protein

Ingredients

• 3 sliced portobello mushroom caps
• 2 cloves minced garlic
• 3 1/2 to 4 lbs meaty chicken pieces
• 2 tsp dried crushed rosemary
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup light sour cream
• 1 tbsp course grain Djion-style mustard

Details

Servings 6
Preparation time 15mins
Cooking time 375mins

Preparation

Step 1

Sprinkle chicken with rosemary salt and pepper.
Place mushrooms, garlic, chicken to slow cooker.
Pour chicken broth and wine over chicken.
Cover and cook from 5 to 6 hours on low or 2 1/2 to 3 hours on high.
Transfer chicken and mushrooms to a serving platter: discard cooking liquid.
In a small bowl combine sour cream and mustard, serve with chicken