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Chicken Parisienne Recipe

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This recipe for Chicken Parisienne, by , is from Maughan Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Batterman


6 medium skinless bone-in chicken breasts
1 (10 oz.) can cream of mushroom soup
Salt to taste
1 (4 oz.) can of sliced mushrooms, drained
Pepper to taste
1 c. sour cream
Paprika to taste
c. flour
tsp. rosemary, optional

1. Sprinkle chicken breasts lightly with the salt, pepper, paprika and rosemary.
2. Place in bottom of a sprayed slow cooker.
3. Mix water, broth, soup and mushrooms until well blended.
4. Add sour cream, flour mixture now if you are cooking at a low temperature.
5. Cover; cook on low for 6 - 8 hours or cook on high for 2 - 3 hours, adding sour cream/flour mixture during the last 30 minutes.
6. Serve chicken and sauce over rice or buttered noodles.




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