Post by Chris in NM on Jan 25, 2008 16:29:48 GMT -6
Chicken Parisienne T & T– don’t know where it came from, more than likely from [glow=red,2,300]Nancy’s Kitchen[/glow]!
5 med. chicken breasts (I use 8 boneless, skinless tenders) ½ c. dry white wine (I use either Madeira or Marsala) 1 can cream of mushroom soup 4 oz. mushrooms, sliced – you can use more if you wish 1 c. sour cream, mixed with ¼ c. flour salt & pepper to taste paprika
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken in crock pot. 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 – 9 hours or 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.
*Now, I make this on the stove top in a large skillet. I brown the breast tenders in about 3 tbl. canola/olive oil and then add the wine mixture. Simmer 30 minutes; then remove tenders to a plate. I add the sour cream mixture and combine with the wine mixture. I add the tenders back to the skillet, cover and let simmer 20 minutes. I do serve this over egg noodles with a green veggie on the side. Serves 4