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Baked Chicken Breasts
5 Boned and skinned chicken breast halves
2 Tablespoons of butter or margarine
1 Can of cream of celery soup
1/2 Cup of dry sherry (or dry white wine)
1 Teaspoon of tarragon or rosemary leaves
1 Teaspoon of worcestershire sauce
1/4 Teaspoon of garlic powder
1 8 ounce can of mushrooms - drained
Rinse chicken breasts and pat dry; place in slow cooker.
In a saucepan, combine remaining ingredients and heat until smooth and hot.
Pour over chicken breasts.
Cover and cook on low setting for 8 to 10 hours.
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