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  Chicken Parisienne
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 266
Ingredients:
6 medium Chicken breasts
10 1/2 oz Cream of mushroom soup
Salt and Pepper
Paprika
4 oz Sliced mushrooms, dralned
1/2 cup Dry white wine, vermouth (optional)
1 cup Dairy sour cream mlxed with 1/4 cup flour
Instructions:
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
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