Chicken Parisienne Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 medium: Chicken breasts,
10 1/2 ounce: Cream of mushroom soup,
Salt and Pepper,
Paprika,
4 ounce: Sliced mushrooms, dralned
1/2 cup: Dry white wine, vermouth, optional
1 cup: Dairy sour cream mlxed with 1/4 cup flour,
Directions:
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place
chicken breasts in CROCK-POT.
Mix white wine, soup, and mushrooms until well combined.
Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover
and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove
chicken breasts and stir in sour cream mixture during last 30
minutes. Serve sauce over chicken with rice or noodles. From Rival
Crock-Pot cookbook, date unknown
Source from luhu.jp
chicken breasts in CROCK-POT.
Mix white wine, soup, and mushrooms until well combined.
Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover
and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove
chicken breasts and stir in sour cream mixture during last 30
minutes. Serve sauce over chicken with rice or noodles. From Rival
Crock-Pot cookbook, date unknown
Source from luhu.jp