Name: Chicken Parisienne
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

It’s said people today will not settle for a no-nonsense approach to discipleship. Maybe the church has failed because don’t trust our Lord’s words and don’t talk this way enough. Maybe this is what people really want. It is not some superficial religion with emotional ecstasy or countless man-made rules or trite worship. Where is the fulfillment in more of the world with an outward veneer of religion? The world can provide that better than us. That does not meet the human soul in its desperate condition for true satisfaction that only comes from a confrontation with the living God.

Randy Smith

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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