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Chicken Merlot

Submitted by: Mary on 03/06/2004
7757 views
2.74 avg rating
233 votes
 
 
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Ingredients

4 lbs Boneless, skinless chicken thighs
12 ozs Fresh mushrooms, sliced
1 Onion, chopped
4 Garlic cloves, minced
3/4 C Chicken broth
1 Small can tomatoe paste

1/4 C Merlot wine
2 T Fresh basil, chopped
2 t Splenda
Salt and pepper to taste
2 T Parmigiano-reggiano freshly grated
1 1/2 t Xanthan gum

Directions

Rinse chicken and pat dry, set aside.



Place mushrooms, onion, and garlic in the slow cooker. Place the chicken on top of the mushroom mixture.



Combine broth, tomatoe paste, wine, splenda, salt and pepper in a medium bowl and stir well. Add xanthan gum, a little at a time until sauce thickens. Pour mixture over the chicken and vegetables.



Cover and cook on low for 7 or 8 hours or high for 3 1/2 to 4 hours.



Stir in the fresh basil after the chicken is cooked, shortly before serving.



To serve, spoon chicken mixture over cooked spaghetti squash or low carb pasta. Sprinkle with grated cheese.

Servings

8

Calories

5.5

Time to prepare

20 minutes

Difficulty

Easy
 

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