Chicken Parisienne


6 medium chicken breasts
salt
pepper
paprika
1 can cream of mushroom soup
one 4 oz. can sliced mushrooms
½ cup dry white wine or sherry
1 cup sour cream
¼ cup flour

Oven method: Season chicken breasts with salt, pepper and paprika. Place in casserole dish. Mix the rest of the ingredients and pour over chicken. Bake uncovered at 400° for 1¼-1½ hours.

Crock Pot method: Season chicken breasts with salt, pepper and paprika. Place in crock pot. Mix mushroom soup, mushrooms, and wine and pour over chicken. Cook on low setting for 7-9 hours. Mix flour into sour cream and stir into crockpot during last 30 minutes.

— DPB