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Chicken Parisienne

 

58

Yield

6

servings

Prep

20

min

Cook

8

hrs

Ready

8

hrs

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

6 medium chicken breasts
*
10 ½ ounces cream of mushroom soup
1 x salt and black pepper
*
1 x paprika
*
4 ounces mushrooms, canned
canned, drained
½ cup white wine
dry, vermouth, (optional)
*
1 cup sour cream
dairy mlxed with 1/4 cup of flour

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 or on High for 2½ to 2½ hours.

Remove chicken breasts and stir in sour cream mixture during last 30 minutes.

Serve sauce over chicken with rice or noodles.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 12978% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 396mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 1%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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