Chicken Parisienne

6 medium chicken breasts
1 can cream of mushroom soup
1 can sliced mushrooms, drained (4 oz.)
1/2 cup dry white wine or vermouth, optionsl

1 cup dairy sour cream mixed with 1/4 cup flour
salt and pepper
paprika

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in the Crockery Pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in the Crockery Pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High 21/2 tp 31/2 hours) Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.

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