Ingredients
1
tablespoon butter or margarine
1
medium leek, sliced (1 cup)
2
cups sliced baby portabella mushrooms
12
boneless, skinless chicken breast halves (about 3 3/4 pounds)
1
teaspoon seasoned salt
1/2
teaspoon coarsely ground pepper
1/4
cup chicken broth
1/4
cup dry white wine
1
tablespoon Dijon mustard
1/2
cup half-and-half
1/4
cup all-purpose flour
1/4
cup sliced drained roasted red bell peppers (from 7-ounce jar)
Preparation
Melt butter in 12-inch nonstick skillet over medium heat. Cook leek in butter 2 minutes, stirring occasionally. Stir in mushrooms. Cook 2 minutes, stirring occasionally. Remove mushroom mixture from skillet.
Sprinkle both sides of chicken with seasoned salt and pepper. Cook chicken in skillet 3 to 5 minutes or until browned on both sides. Layer chicken and mushroom mixture in 5- to 6-quart slow cooker. Mix broth, wine and mustard; pour over chicken and mushrooms.
Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from cooker; cover to keep warm. Mix half-and-half and flour until smooth; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes, stirring occasionally, until mixture thickens. Stir in bell peppers. Serve sauce with chicken.
