I’ve loved this song from the first time I heard it. I think it’s a lovely tribute to friendship.
Friends get us through good times and bad. They laugh with us when we need someone to laugh with; they cry with us when we don’t want to cry alone. They can be diplomatic about whether the outfit make us look fat(ter) or not; they can tell us the unabashed truth — and live to tell the tale! — when no one else can.
In short: friends rule. 🙂 They share in your joy when you feel like you’ve won the lottery and help you hang on when you feel like Sam and Frodo on the edge of Mount Doom. And I’m grateful for every friend I have. 🙂
Another thing that friends who enjoy cooking do is that they talk about food and share recipes…which brings me to my post today. 🙂
One of my friends who enjoys CrockPot cooking talked about a recipe that I think of as being rather like a Chicken Stroganoff. This friend was kind enough to share it with me and it has become one of my and my husband’s favorites.
I made it yet again yesterday, and it’s so yummy (and so easy!) that I can’t help but share the love. 🙂 (And yes, I checked with my friend first, who told me it would be okay to share the recipe.) I usually make it (and the recipe from my friend calls for) boneless, skinless chicken breasts, but when I made it yesterday, I used bone-in chicken breast from the freezer (bought during a “buy one get one for $0.01 sale,” so I cut away the meat from the bone and removed the skin)…and it just as was YUMMY!
Actually, if you want to mess with de-boning the cooked chicken, cooking it with the bone will add an extra depth of flavor, but I found it easier to just cut away the meat from the bone before cooking it.
It really is true — I get by with a little help from my friends. 🙂 (Go on, play the video — I love the uniqueness of each version, like the uniqueness among each of us beings.)
And as always, CrockPot liners make clean-up a relative breeze.
CrockPot Chicken with Mushrooms and Sour Cream (Serves 6 to 8, depending upon heartiness of appetites
- 3 – 4 (depending upon size) boneless, skinless chicken breasts OR 3 bone-in chicken breasts, skin and bone removed
- 1 can cream of mushroom soup (I use 98% fat-free soup)
- 1/2 cup or so (I eyeball it) white wine (whatever you have on hand and like)
- 1 can or jar (4 to 8 ounces) mushrooms, drained (you could, of course, use sliced fresh mushrooms, if you prefer/have on hand)
- Seasonings to taste: seasoned salt, coarse ground black pepper, and paprika
- Sour cream (I use light sour cream, and while the recipe calls for 1 cup of sour cream, like my friend, I use less — about 2/3 to 3/4 cup)
- 1/4 cup flour (suggest all purpose, but bread flour would work, also)
- If using boneless, skinless chicken breast, brown first in a lightly oiled non-stick skillet, if desired. If using bone-in chicken, remove skin (if present) and cut meat away from bone.
- Place chicken in CrockPot. Sprinkle with a bit of seasoned salt (the soup is salty; I take an easy hand with the seasoned salt). Spoon in part of the undiluted soup from the can, then stir in some white wine into the soup remaining in the can and pour all over the chicken.
- Dump the mushrooms onto the chicken/soup mixture. Sprinkle with coarse ground black pepper and paprika. (NOTE: You can do all this the night before and place CrockPot, covered, in the ‘fridge, to be plugged in the next morning.)
- Cover and cook on low for 6 to 8 hours (on high for 3 to 4 hours).
- Mix 1/4 cup flour into 2/3 to 3/4 cup light sour cream. Stir into CrockPot, cover, and cook for another 30 to 45 minutes on low.
- Serve over rice or noodles. Refrigerate leftovers.
Enjoy! It’s a plateful of yummy comfort. 🙂
And remember — never run out on your friends should they sing out of key — instead, help them find their keys 🙂