Recipe #7: Chicken With Wine

Source:  Weekly Crockpot Recipe, by Diana Rattray

4 to 6 boneless chicken breast halves
lemon juice
salt and pepper
1 can cream of mushroom soup
3 tablespoons dry white wine
grated Parmesan cheese
hot cooked rice

Rinse chicken breasts and pat dry.  Season with lemon juice, salt and pepper.  Place in a lightly sprayed crockpot.  In a bowl, combine soup with wine; pour over chicken breasts.  Sprinkle with Parmesan cheese.  Cover and cook on LOW setting for 6 to 8 hours.  Serve with hot cooked rice.  Serves 4 to 6.

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Variations:  None

No picture tonight; my family was eating by the time I got home from work.
This was unimpressive.  My husband said he liked it, but he also said before that that "If I liked boneless, skinless chicken breasts, this would be a 10!" in a very sarcastic voice so I'm not sure his rating really counts tonight.  My daughter thought it was dry.  This was very like every chicken/cream of mushroom soup/crockpot recipe you've had before.  Nothing out of the ordinary.

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Ratings
Special Ingredients Needed:   None. 
Ease of Preparation:  Easy. 
Taste:   Bland.
Overall:  5 out of 10