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Bourbon Chicken Breasts




  1. Dredge chicken in flour which has been mixed with paprika and a little salt.
  2. Heat butter and oil in a skillet and sauté chicken on both sides until lightly browned.
  3. Stir in onion, parsley and chervil and cook about 15 seconds.
  4. Remove from heat.
  5. Place chicken in slow cooker.
  6. Combine remaining ingredients and pour over chicken.
  7. Cover and cook on LOW for 6 to 7 hours.
  8. Serve with noodles or rice.


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