Yield: 1 Servings
|6 mediums||Chicken breasts|
|Salt & pepper|
|½ cup||Dry white wine or vermouth (opt)|
|1 can||Cream of mushroom soup|
|4 ounces||Mushrooms, sliced; drained|
|1 cup||Sour cream; mixed with|
Sprinkle chicken breasts lightly with salt, pepper, and paprika.
Place chicken in Crock-Pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours. (On high: 3 to 4 hours) Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.
Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking