Chicken Parisienne

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	8 hours
	Ready In	8 hours

Ingredients

6	medium	chicken breasts
10 1/2	ounces	soup, cream of mushroom
1	x	salt and black pepper
1	x	paprika
4	ounces	mushrooms, canned	canned, drained
1/2	cup	white wine	dry, vermouth, (optional)
1	cup	sour cream	dairy mlxed with 1/4 cup of flour

Directions

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 or on High for 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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Member Review

Pickled Green Tomatoes

Janice: Your water and vinegar measurements must be off. Can you double check and correct? 3 ts of liquid could not possibly process 8 bussels of maters. Other than that, I'd like to try the recipe. Thanx! Arlene

Reviewed by arlenewolfe

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