Chicken and Portobellos with Mustard Cream

Ingredients

• 3  portobello mushroom caps, sliced
• 2  clovesgarlic, minced
• 3 1/2  to 4 poundsmeaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  teaspoonsdried rosemary, crushed
• 1/2  teaspoonsalt
• 1/4  teaspoonblack pepper
• 1/4  cupreduced-sodium chicken broth
• 1/4  cupdry white wine
• 1/2  cuplight dairy sour cream
• 1  tablespooncoarse-grain Dijon-style mustard
• 2  cupsshredded romaine lettuce
•   Fresh rosemary sprigs

Directions

Place mushrooms and garlic in a 4- to 5-quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over 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.

Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

For mustard cream, in a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.