Saturday, June 16, 2012

Chicken Parisienne

Chicken Parisienne


4 medium chicken breasts, about 6 ounces each

½ cup dry white wine

1 cans, 8 ounces, cream of mushroom soup

4 ounces mushrooms, sliced

1 cans, 8 ounces, sour cream

¼ cup all-purpose flour

⅛ teaspoon salt

⅛ teaspoon ground black pepper

⅛ teaspoon paprika

2 tablespoon parsley, chopped


Sprinkle chicken breasts lightly with salt, pepper, and paprika.

Place chicken in crock pot.

Mix white wine, soup, and mushrooms in a medium bowl until well combined.

Pour mix over chicken.

Sprinkle with a little more paprika.

Cover and cook on low heat for 7 to 9 hours or on high 3 to 4 hours.

Remove chicken and stir in sour cream mixture during last 30 minutes.

Serve sauce over chicken.

Sprinkle over with the parsley.

Serve 4.

You can combine this excellent plate with some other of our awesome recipes.

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