| Chicken Parisienne
6 medium chicken breasts
salt and pepper
paprika
1/2 cup of dry white wine or vermouth, optional
10 1/2 ounces of cream of mushroom soup, undiluted
1/2 cup of mushrooms
1 cup of sour cream |
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Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in pot. Mix white wine, soup and mushrooms until well combined, stirring in sour cream. Now, if you are cooking on LOW. Pour over chicken breasts in pot. Sprinkle with more paprika. Cover and cook on LOW 6 - 8 hours (HIGH 2 1/2 - 3 1/2 Hours with sour cream adding during the last 30 minutes.) Serve chicken with rice or noodles, and pour sauce over all. Serves 4- 6 |
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