Chicken Parisienne

6 md Chicken breasts

10 1/2 oz Cream of mushroom soup

Salt and Pepper Paprika 4 oz Sliced mushrooms, dralned

1/2 c Dry white wine, vermouth

-(optional) 1 c Dairy sour cream mlxed 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