Chicken Parisienne Recipe - Cooking Index
Chicken Parisienne Recipe - Cooking Index
| 6 | Chicken breasts (medium) | |
| 10 1/2 oz | 298g | Cream of mushroom soup |
| Salt and pepper | ||
| Paprika | ||
| 4 oz | 113g | Sliced mushrooms - drained |
| 1/2 cup | 118ml | Dry white wine - vermouth |
| 1 cup | 237ml | Dairy sour cream mixed 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: 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:
Cooking Light, May 1995, page 124
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