Chicken Parisienne

Title:
Chicken Parisienne

Yield:
6 Servings

Categories:
Poultry,
French




Ingredients:





     6 md Chicken breasts


10 1/2 oz Cream of mushroom soup


          Salt and Pepper


          Paprika


     4 oz Sliced mushrooms, dralned


   1/2 c  Dry white wine, vermouth


          -(optional)


     1 c  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: 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini