Chicken Parisienne

Name: Chicken Parisienne
Ingredients: 6 medium boneless and skinless chicken breasts; salt; black pepper; paprika, to taste; 1/2 c. dry white wine, Vermouth (optional); 1 (10 1/2 oz.) can condensed cream of mushroom soup; 1 (4 oz.) can mushrooms (drained and sliced); 1 c. dairy sour cream mixed with 1/4 c. flour

8 ingredients

8 steps

Ingredients

6 medium boneless and skinless chicken breasts
salt
black pepper
paprika, to taste
1/2 c. dry white wine, Vermouth (optional)
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (4 oz.) can mushrooms (drained and sliced)
1 c. dairy sour cream mixed with 1/4 c. flour

Directions

1

Sprinkle chicken breasts lightly with salt, pepper and paprika.
2

Place chicken breasts in crock-pot.
3

Mix white wine, soup and mushrooms until well combined, mixing in sour cream NOW if you will be cooking on low.
4

Pour over chicken breasts in crock-pot.
5

Sprinkle with paprika.
6

Cover and cook on Low 6 to 8 hours.
7

(High: 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes).
8

Serve sauce over chicken with rice or noodles. This recipe may be doubled for 5-quart crock-pot.