Chicken parisienne

Yield: 6 servings

Measure 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

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

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