Chicken Parisienne

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Ingredients

  • 6 boneless chicken breasts (or equivalent tenderloins)
  • 1 can condensed cream of mushroom soup
  • 3 oz. can mushroom pieces and liquid
  • 1 c. sour cream
  • ½ c. dry vermouth
  • paprika

Directions

  • Place breasts in a baking dish (7″ x11″ or larger).
  • Combine mushroom soup, canned mushrooms and liquid, sour cream and vermouth in a separate bowl.
  • Pour over chicken.
  • Sprinkle generously with paprika.
  • Bake at 350º for about 1 hour.
  • Serve with hot fluffy rice.
  • For more liquid, add another can of mushrooms and liquid and a bit more vermouth.