Chicken and Portobellos with Mustard Cream

Ingredients

• 3  portobello mushroom caps, sliced
• 2  cloves garlic, minced
• 3 1/2  to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  teaspoons dried rosemary, crushed
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1/4  cup reduced-sodium chicken broth
• 1/4  cup dry white wine
• 1/2  cup light dairy sour cream
• 1  tablespoon coarse-grain Dijon-style mustard
• 2  cups shredded 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.