Wednesday, October 27, 2010

Chicken Parisienne

Chicken Parisienne

6 medium chicken breasts
salt & pepper
1/2 c dry white wine
1-10 1/2 oz can mushroom soup
1-4 oz can sliced mushrooms, drained
1 c sour cream, mixed with 1/4 c flour

Sprinkle breasts with S&P and paprika. Place in crock pot.

Mix wine, soup & mushrooms till well combined. Mix with sour cream now, if cooking on low. Pour over chicken in crock pot. Sprinkle with paprika. Cover and cook on low 6-8 hours; on high for 2 1/2 - 3 1/2 hrs., adding sour cream during last 30 minutes. Serve sauce over chicken with rice or noodles.

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