3 chicken breasts 28 gr margarine 1 package condensed cream of chicken soup 120 ml dry sherry 2 gr leaf tarragon 5 ml worcestershire sauce 1 gr garlic powder
Instructions
Rinse chicken breasts and pat dry; place in crock pot. In 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.