"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Parisienne Recipe

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This recipe for Chicken Parisienne, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Rushton Peters
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cut-up chicken fryer
1 can cream of mushroom soup
1 3 oz can mushrooms
1 c. sour cream
1/2 c. sherry

Directions:
Directions:
Place chicken skin side up in baking dish. Combine remaining ingredients and pour over chicken. Bake at 350 about 1 hour. Serve over rice.

Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I really should give my sister Claire credit for this one. It has been a staple in our family for close to 40 years.

 

 

 

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