Tuesday, October 2, 2007

Chicken Parisienne

I just tried this recipe-it's an older recipe from a cookbook from the 80's. I changed it ever so slightly. It was very good, easy, and you might have all the ingredients on hand now. Don't skip the sherry, although you might substitute white cooking wine. Light sour cream and mushroom soup would work fine.

4 chicken breasts (and actually this sauce could really support 5-6 chicken breasts)
1 can cream of mushroom soup
1 30z can mushrooms and liquid
1 c sour cream
1/2 c cooking sherry
cooked rice

Place chicken breasts in casserole dish. Combine soup, mushrooms and liquid, sour cream, and sherry. Pour mixture over chicken. Sprinkle with paprika. Bake at 350 for 1 hour & 15 minutes. While it's cooking you can cook the rice. Serve chicken and sauce over rice.

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