June 23, 2009

Chicken Parisienne

This recipe is not only easy, but tasty as well. Put it on and strut away.  

A wonderful & simple way to have a flavorful meal waiting for you is to use the slow cooker and this dish is pleasing for the entire family, especially the rooster.  

Chicken Parisienne  
  • 6 Medium chicken breasts 
  • 1 Can of cream of mushroom soup 
  • 1 -4 ounce can of sliced mushrooms - drained 
  • 1/2 Cup of dry white wine or vermouth 
  • 1 Cup of dairy sour cream mixed with scant tablespoon of AP flour 
  • Salt and pepper 
  • Paprika 
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in the slow cooker. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in the slow cooker. 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.


  1. Hi, could you tell me how much flour you are using in this recipe? Thanks.

  2. A scant tablespoon should aid in thickening it up a bit. I didn't measure but it seems enough to keep it still creamy. You just don't want it to be runny and it will also help in keeping it from curdling.