Italian Cream Chicken

Take a trip to Italy tonight. Good with steamed veggies drenched in garlic butter.


4 boneless skinless chicken breasts
1 T
ablespoon Italian seasoning

1 Tablespoon lemon juice
1/4 cup cooking sherry

teaspoon salt
1  8 ounce package of cream cheese

Put chicken breasts in crock pot and sprinkle Italian seasoning, salt and lemon juice on top. Add  sherry. Let cook on low 4 hours if thawed and 8 hours from frozen. Remove chicken breasts and set aside. Add cream cheese. Stir until cream cheese is blended in. Add a bit of     water if the sauce is too thick.  Return chicken breasts to crock pot until heated through.

 

Serves 6  280 calories   2 carbs

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