4 chicken breasts
Salt to taste
Freshly-ground black pepper to taste
Tony Chachere's Creole seasoning
2 tablespoons butter
1 medium onion sliced
1 teaspoon Italian seasoning
cup chicken broth - (to ½ cup)
cup dry sherry
1 can mushrooms - (4 oz) drained, (optional)
Rinse chicken and pat dry. Season with salt, pepper and Creole seasoning. In a skillet, melt butter and quickly brown chicken. Remove chicken and put in the slow cooker.
Saute onions and mushrooms in the drippings in the skillet. Add sherry and chicken broth to the skillet and stir. Pour over the chicken. Sprinkle with Italian seasoning. Cover. Cook in the slow cooker on LOW 8 to 10 hours or on HIGH 3 to 4 hours.
Serve over fluffy rice.
This recipe yields 4 servings.