Chicken Parisenne

Ingredients:

• 1 cup dairy sour cream
• 1/4 cup flour
• 6 medium chicken breasts, or chicken parts
• salt and pepper to taste
• Paprika to taste
• 1/2 cup dry white wine (optional)
• 10oz can condensed cream of mushroom soup
• 4oz can sliced mushrooms, drained

Directions:

1. Mix flour and sour cream, set aside.

2. Sprinkle chicken breasts with salt, pepper and paprika. Place chicken breasts in crock-pot.

3. In a small bowl, mix white wine, mushroom soup and mushrooms until well combined. If you will be cooking on "Low", add the sour cream mixture now.

4. Pour mushroom mixture over chicken breasts; sprinkle with paprika.

5. If cooking on "Low", cover and cook 6 to 8 hours. If cooking on "High", cover and cook for 2 1/2 to 3 1/2 hours on, adding sour cream mixture in during the last 30 minutes.

6. Serve over rice or noodles.

This page last updated on 10.01.2000 -- Email me with comments, etc. --> fatrat@fat-rat.com