Chicken Parisienne 6 Md Chicken breasts 10 1/2 Oz Cream of mushroom soup Salt and Pepper Paprika 4 Oz Sliced mushrooms, drained 1/2 C Dry white wine, vermouth (optional) 1 C Dairy sour cream mixed with 1/4 Cup 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 -- http://groups.yahoo.com/group/casseroles_and_crockpots/ Check out the biggest casserole group on Yahoo ____________________________________________________________________________________ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
