Recipe provided by: Roger Barton
- Dove breasts
- Flour, salt & pepper
- 6 T Cooking oil
- 1 Cup Rice
- 1 Can Cream of Chicken Dijon Soup
- 1 Can Cream of Chicken & Garlic Soup
- 1 ½ Cans water
In a zip-top bag mix flour, salt & pepper. Rinse dove breasts under running water, pat dry with a paper towel and drop in the zip-top bag – shake to coat the meat.
Heat a cast-iron skillet over medium heat, add oil. Remove the dove breasts from the flour mixture and add the coated meat to the hot skillet and brown on all sides – this takes just a couple minutes on each side.
While the meat is browning, get out your slow-cooker. To the cooker and add soups, water and rice. Set slow-cooker to low setting. After browning, add meat to the cooker, cover and cook approximately 6 hours until meat is tender. Enjoy!