Chicken parisienne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Chicken breasts |
| 10½ | ounce | Cream of mushroom soup |
| Salt and Pepper | ||
| Paprika | ||
| 4 | ounces | Sliced mushrooms, dralned |
| ½ | 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: 2½ to 3 ½ 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