Marilyn Martin's Recipe

chicken Parisienne

Category: Recipes

CHICKEN PARISIENNE

4-6 chicken breasts
1/2 C. dry white wine
1 condensed cream of mushroom soup (10 1/2 oz. can)
1 sliced mushrooms, drained (optional) (3oz. can)
Paprika
1 C. sour cream
Hot cooked rice or egg noodles

Place chicken breast in a baking dish; sprinkle with salt. Blend wine into
mushroom soup; add mushrooms and pour over chicken. Bake at 350 degrees
for 1 to 1 1/4 hours. Remove chicken to heated platter; sprinkle with paprika.
Pour sauce into saucepan; blend with sour cream and heat gently until hot.
Serve mushroom sauce over chicken and hot cooked rice or egg noodles.

Makes 6 servings.