Chicken Parissiennecrockpot 6 medium chicken breasts 10 1/2 oz cream of mushroom soup 1 salt and pepper 1 paprika 4 oz sliced mushrooms -- 1 dralned 1/2 cup dry white wine -- vermouth 1 (optional) 1 cup dairy sour cream mixed with 1 flour 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 Recipe By : |
