Ingredients
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
1 3/4
lb thin-sliced chicken breasts
1
can (18 oz) Progresso™ Soup Creamy Mushroom
1/4
cup cream sherry wine
8
oz sliced fresh mushrooms
1
clove garlic, finely chopped
4
slices Muenster cheese
2
tablespoons chopped fresh parsley
Preparation
In shallow dish, stir together flour, salt and pepper.
Coat chicken in flour mixture; place in 6-quart slow cooker.
In medium bowl, mix soup, wine, mushrooms and garlic. Pour mixture over chicken. Cover; cook on Low heat setting for 3 hours.
Arrange cheese slices over mixture in slow cooker. Cover; cook about 10 minutes or until cheese is melted.
Sprinkle parsley on top before serving.
