4 chicken breasts halves 1/4 C. all-purpose flour 1/2 tsp. paprika 2 T. butter 2 T. oil 2 T. onion, chopped 2 T. parsley, chopped 1/4 tsp. dried chervil 1/4 C. bourbon 1 (4 oz.) can mushrooms, not drained 1 (10 oz.) can tomatoes 1/4 tsp. granulated sugar Salt and pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and sautâ€š chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook about 15 seconds. Remove from heat. Place chicken in crock pot.
Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles or rice.
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