Chicken Parisienne
- 4 to 6 boneless, skinless chicken breasts
- salt, pepper and paprika
- 1/2 teaspoon rosemary or fresh sprigs (optional)
- 1/2 cup water
- 1 can cream of mushroom soup
- small container of sliced mushrooms
- 1 cup sour cream
- 1/4 cup flour
Sprinkle the chicken breasts with desired amount of salt, pepper, paprika ad rosemary. Place chicken in a roaster or crock pot. Mix water, soup, sour cream and flour until well blended. Pour over chicken and place mushrooms on top. Cover and cook on low (225 degrees) for 4-6 hours. Serve chicken and sauce over rice or noodles.
Counting our blessings,
Mary Beth Roe
