"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Parisian, by Mary Gibson, is from Wasserstrom Associates ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 chicken breast halves 1 bunch of fresh green onions 1 medium sized yellow summer squash ½ c. fresh chopped spinach 1 c. fresh sliced mushrooms 1 can Campbell's Cream of Chicken Soup 8 oz. sour cream 2-3 tbsp. white wine White and wild rice or egg noodles
Half each chicken breast half and pan fry in butter spray until browned for about 10 minutes. Layer chicken breasts in the bottom of large casserole dish. Add chopped spinach, chopped green onions, sliced yellow squash and sliced mushrooms (set aside). In a med sized bowl mix cream of chicken soup with sour cream and white wine and whisk together well. Pour this mixture over casserole and bake at 350º for 35 minutes. Serve over Rice or Noodles. Serves 4-6.
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