teaspoon lemon-pepper seasoning
bone-in chicken breast halves, skin removed (7 ounces each)
can (10-¾ ounces) condensed cream of mushroom soup, undiluted
cup (8 ounces) sour cream
cup dry white wine or chicken broth
pound fresh mushrooms, sliced
•In a small bowl, combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream, and wine; stir in mushrooms. Pour over chicken. •Cover and cook on low for 6-8 hours or until meat is tender. Thicken the sauce if desired. Yield: 6 servings. Nutritional Facts 1 serving (1 each) equals 317 calories, 13 g fat (7 g saturated fat), 118 mg cholesterol, 1,065 mg sodium, 7 g carbohydrate, 1 g fiber, 36 g protein.