Title: Chicken Parisienne
Categories: Blank Poultry
Yield: 6 Servings

6	md	Chicken breasts
10 1/2	oz	Cream of mushroom soup
		Salt and Pepper
		Paprika
4	oz	Sliced mushrooms, dralned
1/2	c	Dry white wine, vermouth (optional)
1	c	Dairy sour cream mlxed with 1/4 cup flour

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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