Chicken Parissienne

Course : Chicken
Serves: 6
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Ingredients:

6 medium chicken breasts
10 1/2 ounces cream of mushroom soup
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 ounces sliced mushrooms -- dralned
1/2 cup dry white wine or vermouth -- optional
1 cup dairy sour cream mlxed with flour
 

Preparation / Directions:

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.


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