| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Poultry, French | 6 | Servings |
INGREDIENTS
| 6 | md | Chicken breasts |
| 10 1/2 | oz | Cream of mushroom soup |
| Salt and Pepper | ||
| Paprika | ||
| 4 | oz | Sliced mushrooms, dralned |
| 1/2 | c | Dry white wine, vermouth (optional) |
| 1 | c | Dairy sour cream mlxed with 1/4 cup flour |
INSTRUCTIONS
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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