Chicken Parisienne
Yield
6 servingsPrep
20 minCook
8 hrsReady
8 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
chicken breasts
|
*
|
| 303.5 | ml/g |
cream of mushroom soup
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
paprika
|
*
|
| 115.6 | ml/g |
mushrooms, canned
canned, drained |
|
| 118 | ml |
white wine
dry, vermouth, (optional) |
*
|
| 237 | ml |
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.
