Low 7-9 hours or High 4-5 hours

Ingredients:

6 boneless, skinless chicken breasts

2 (10oz) cans cream of chicken soup (or 1 can cream of chicken and one other “cream of” soup)

1 (12oz) envelope dry onion soup mix (or onion dip mix)

1/2 c milk

1/2 c chopped mushrooms

1 c shredded carrots

6 medium potatoes, peeled and diced

Directions:

1. Put chicken into slow cooker
2. In a bowl mix soup, onion, mix and milk. Stir
3. Add to slow cooker
4. Add cut vegetables to the slow cooker and mix.
5. Cook on low 7-9 hour, or high 4-5 hours

Serves: 4 Prep: 10 min Bake: 15 min Total: 25 min Cal: 257

INGREDIENTS

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
• 3 teaspoons Italian seasoning*
• 2 teaspoons minced garlic
• salt to taste
• 1 tablespoon of olive oil (for cooking)

For The Topping:

• 4 Roma tomatoes finely chopped
• 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
• 4 tablespoons shredded fresh basil
• 2 tablespoons olive oil
• salt to taste
• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

• 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

• Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
• Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
• Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

• (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

NOTES

*If you don’t have Italian seasoning, use Italian dried herbs. Or combine 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon dried parsley together.

YIELD4 servings

INGREDIENTS

• Chicken
• 1 cup kosher salt or 1/2 cup table salt
• 2 (1 1/2 lb) bone-in skin-on chicken breasts
• 1 teaspoon canola oil
• Sage-Vermouth Sauce
• 1 large shallot, minced (about 4 tablespoons)
• 3/4 cup canned chicken broth
• 1/2 cup dry vermouth
• 4 medium fresh sage leaves, each torn in half
• 3 tablespoons unsalted butter, cut into 3 pieces
• salt & fresh ground pepper

PREPARATION

1. For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season with pepper. Adjust oven rack to lowest position and heat oven to 450°F. Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place in oven. Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage. Spoon sauce around chicken breast and serve immediately.