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Maureen
 
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Default Herbed Chicken

Herbed Chicken

10-12 chicken breasts, no skin, no bone
salt and pepper, to taste
olive oil
2 Tbsp rosemary
2 Tbsp sage
2 Tbsp thyme
6 cloves garlic, pressed
2 cans beer (don't substitute)

Salt and pepper the chicken breasts and brown them in a skillet.
Place the chicken in a slow cooker with the herbs, garlic and beer.
Cook on high for several hours. Remove the chicken breasts and set
aside. To make gravy, strain and pour juices into sauce pan and
thicken with a roux or with a little cornstarch. Serve over garlic
mashed potaotes.


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