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Recipe: Chicken Parisienne (2)

Main Dishes - Chicken, Poultry
CHICKEN PARISIENNE

2 to 4 whole chicken breasts, halved
Salt and pepper to taste
3 tbsp. butter
1 small onion, sliced
1 cup sour cream
1 cup fresh mushrooms, sliced
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 to 3/4 cup sherry cooking wine

Preheat oven to 400 degrees F.

Season breasts with salt and pepper. Melt butter or margarine in a skillet or frying pan; brown chicken on both sides.

Arrange chicken, onion, and mushrooms in a casserole dish or baking pan.

Mix remaining ingredients together in a separate bowl; pour over chicken.

Bake at 400 degrees for 50 minutes.

CHICKEN PARISIENNE 2

6 medium boneless chicken breasts
1/2 cup dry white wine
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (3 oz.) can sliced mushrooms, drained (1/2 cup)
Paprika
1 cup dairy sour cream
Hot cooked rice

Place chicken breasts, skin side up, in a 12x7 1/2x2 inch baking dish. Sprinkle with salt.

Blend wine into mushroom soup, add mushrooms and pour over chicken.

Bake at 350 degrees for 1 to 1 1/4 hours. Remove chicken to platter; sprinkle with paprika.

Pour sauce into saucepan; blend in sour cream, and heat gently until hot.

Serve sauce over chicken and hot cooked rice.

Servings: 6
MsgID: 0076947
Shared by: Betsy at Recipelink.com
In reply to: ISO: grandma's chicken
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: grandma's chicken
  Amy, California
2 Recipe: Chicken Parisienne (2)
  Betsy at Recipelink.com
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