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CHICKEN PARISIENNE
4-6 lg. chicken breasts
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.
4-6 lg. chicken breasts
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.