Ingredients
- 3 chicken breasts (whole halved)
- 120 ml dry sherry
- 28 gr margarine
- 5 ml worcestershire sauce
- 2 gr leaf tarragon
- 1 gr garlic powder
- 1 package condensed cream of chicken soup
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.
