3 portobello mushroom caps, sliced
2 garlic cloves, minced
3 1/2 to 4 lbs meaty chicken pieces, skinned
2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1/4 cup reduced sodium chicken broth
1/4 cup dry white wine
1/2 cup light sour cream
1 tbsp Dijon mustard
2 cups shredded romaine lettuce
Fresh rosemary sprigs(optional)
1. Place mushrooms and garlic in a 4 to 5 quart slow cooker.
Sprinkle chicken with dried rosemary, salt and pepper.
Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.
2. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.
3. Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.
4. For mustard cream:
In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.
Yield: 6 servings Serving Size= 1/6 of recipe
Weight Watchers Points Plus= 5 Per 1/6 serving
Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)1
Polyunsaturated Fat (g)1
Total Sugar (g)3
Vitamin C (DV%)11
Percent Daily Values are based on a 2,000 calorie diet.