Recipe for Chicken Parisienne

Ingredients

6 medium chicken breasts
10 1/2 oz cream of mushroom soup
1 salt and pepper
1 paprika
4 oz sliced mushrooms, dralned
1/2 cup dry white wine, vermouth (optional)
1 cup dairy sour cream mlxed with 1/4 cup; flour

Instructions

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.





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