Post by April B. on Apr 13, 2004 13:31:35 GMT -6
Slow Cooker Chicken Parisienne
6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika to
taste.
Place in slow cooker. In a mixing bowl, combine the wine, condensed
soup,
and mushrooms. In another bowl, mix together sour cream and flour. Stir
sour
cream mixture into the mushrooms and wine. Pour over chicken in slow
cooker.
Sprinkle with additional paprika, if desired. Cover, and cook on Low
for 6
to 8 hours.
6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika to
taste.
Place in slow cooker. In a mixing bowl, combine the wine, condensed
soup,
and mushrooms. In another bowl, mix together sour cream and flour. Stir
sour
cream mixture into the mushrooms and wine. Pour over chicken in slow
cooker.
Sprinkle with additional paprika, if desired. Cover, and cook on Low
for 6
to 8 hours.
