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.
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
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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