Chicken Parisienne
5 med. chicken breasts (I use 8 boneless, skinless tenders) ½ c. dry
white wine (I use either Madeira or Marsala) 1 can cream of mushroom
soup
4 oz. mushrooms, sliced - you can use more if you wish 1 c. sour cream,
mixed with ¼ c. flour
salt & pepper to taste
paprika
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place
chicken in crock pot. Mix white wine, soup and mushrooms until well
combined. Pour over chicken. Sprinkle with a little more paprika.
Cover and cook on low for 7 - 9 hours or on high 3 to 4 hours. Remove
chicken and stir in sour cream mixture during last 30 minutes.
Serve sauce over chicken with rice or noodles.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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