4 to 6 boned skinned chicken breast halves
1 Tbs butter
2 Tbs lemon juice
1 Tbs dry sherry or white wine
8-12 ounces fresh mushrooms, sliced
Salt to taste
Freshly-ground black pepper to taste
1 Tbs cornstarch mixed with 2 Tbs water
1 cup green seedless grapes
Brown chicken in butter.
Place chicken, butter, lemon juice, sherry, mushrooms, and salt and pepper in the crockpot.
Cover and cook on LOW for 6 to 8 hours.
Stir in the cornstarch mixture and
grapes during the last 45 minutes. (May be cooked on HIGH 3 1/2 to 4 1/2 hours, adding
grapes the last 20 minutes.)
Serve over rice. This recipe yields 4 to 6 servings.
For extra flavor cook rice in chicken broth instead of water.