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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Slow-Cook Chicken Breasts in Brandy Sauce

Source: dLife

Chicken breasts coated in a creamy sauce with a dash of brandy for a sweet flavor.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	139.8

Total Carbs	3.7 g

Dietary Fiber	0.3 g

Sugars	1.7 g

Total Fat	2.4 g

Saturated Fat	0.8 g

Unsaturated Fat	0.2 g

Potassium	234.7 mg

Protein	19.5 g

Sodium	469.8 mg

Dietary Exchanges 2.4 Fat, 0.2 Vegetables, 0.6 Meat, 1.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Put mushrooms in a 4 1/2- to 6-quart cooker. Lightly sprinkle pepper over chicken. Add chicken to cooker. Top with prosciutto. Combine in a small bowl chicken broth, brandy, and thyme. Add to mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove chicken and mushrooms to a serving platter, reserving cooking liquid. Cover chicken and mushrooms with foil to keep warm.
For sauce, pour cooking liquid into a medium saucepan. Combine in small bowl the cornstarch and water. Add to liquid in saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes. Add cream cheese and half-and-half, whisking until smooth. Serve sauce with chicken.