Stephanie's Chicken Parisienne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-6 chicken breasts and/or thighs
Oil
1 can cream of mushroom soup
1 can water
garlic powder or salt
1 tsp. paprika
1 c. dry white wine
1 lg. can mushrooms, with juice
1 pint sour cream, do not use fat-free
salt and pepper to taste
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Directions: |
Directions:Rub garlic powder or salt on chicken. Brown lightly in a little oil in skillet. Add cream of mushroom soup and paprika. Simmer on stove until chicken is almost cooked through. Add can of water. Add white wine and mushrooms. Cook until heated through. Add sour cream just before serving. Mix through and heat slightly. Serve over cooked rice. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Stephanie cooked this recipe for us when Mike and I visited her in Chicago in the mid-70's. I usually boil my chicken and shred the meat. I then lightly brown it in a skillet to enhance the garlic flavoring into the meat. I also substitute onion powder for the garlic at times. It is a great dish for company. You can cook it ahead of time an then heat it up and add the sour cream right before serving.
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