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Crockpot Chicken Parisienne
| Ingredients | |||
| 6 | each | chicken breasts | |
| 1 | salt & pepper | ||
| 1 | paprika | ||
| 1/2 | cup | dry white wine, or vermouth (optional) | |
| 1 | cn | cream of mushroom soup | |
| 4 | oz | mushrooms, sliced, drained | |
| 1 | cup | sour cream, mixed with 1/4 c flour | |
Directions: | |||
| Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in CrockPot. 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 to 9 hours. (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. | |||
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