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3 lg. boneless, skinless chicken breasts, split
1 (10 3/4 oz.) can cream of mushroom soup
1 large onion, chopped
3 cloves garlic, minced
1 (4 oz.) can mushrooms
1/2 c. chicken broth
1/4 c. white wine
Salt and pepper

Layer chicken breasts in bottom of pot. Salt and pepper to taste.

Combine soup, broth and wine. Bring to a rapid boil and pour over chicken.

Drain mushrooms and put on top. Add garlic and onions.

Set Crock-Pot on high for 30 minutes; reduce heat to low (not keep warm) and cook for 7 to 9 hours.

Stir before serving. Serve over rice or noodles.

Serves 2.

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