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Chicken Parisienne

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

6   Chicken breasts (medium)
10 1/2 oz 298gCream of mushroom soup
  Salt and pepper
4 oz 113gSliced mushrooms - drained
1/2 cup 118mlDry white wine - vermouth
1 cup 237mlDairy sour cream mixed with - 1/4 cup flour

Recipe Instructions

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

Cooking Light, May 1995, page 124


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