Herbed Chicken
10-12 chicken breasts, no skin, no bone
salt and pepper, to taste
olive oil
2 tbs. rosemary
2 tbs. sage
2 tbs. 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.