"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Parisienne Recipe

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This recipe for Chicken Parisienne, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 servings
4 Large Chicken Breasts
1 Can Cream of Mushroom Soup
3 oz. can Mushrooms (or 1/3 cup fresh)
1 Cup Sour Cream
1/2 Cup Cooking Sherry or Wine Vinegar
Paprika

Directions:
Directions:
Place chicken breasts, skin side up, in 11-1/2 x 7-1/2 x 1-1/2 inch pan. Combine remaining ingredients (including mushroom liquid)
and pour over chicken. Sprinkle with paprika generously. Bake at 350 for 1 to 1-1/4 hours or until tender.

 

 

 

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