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crockpot - Chicken Parisienne, t+t




Source of Recipe


from Chris in NM
crockpot - Chicken Parisienne, t+t

5 med. chicken breasts (I use 8 boneless, skinless tenders)
salt and pepper to taste
ground paprika
1/2 cup dry white wine (I use either Madeira or Marsala)
1, 10 3/4 ounce can cream of mushroom soup
4 ounces sliced mushrooms, more if desired
1 cup sour cream, mixed with 1/4 cup flour

Sprinkle chicken breasts lightly with salt, pepper and paprika.
Place chicken in crockpot/slow cooker.
Mix 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.
Stir in sour cream mixture during last 30 minutes.
Serve sauce over chicken with rice or noodles.
Makes 4 servings.

Notes:
Now, I make this on the stove top in a large skillet.
I brown the breast tenders in about 3 Tablespoons 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.