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Crockpot Chicken Parisenne
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  • 6 medium chicken breasts
  • 1 10-1/2 oz (294 grm). cream of mushroom soup
  • salt and pepper
  • Hungarian paprika, or regular paprika
  • 4 oz (112 grm). sliced mushrooms, drained
  • 1/2 cup (125 ml) dry white wine or vermouth
  • 1 cup (225 ml) sour cream mixed with 1/4 cup (60 ml) flour.
  • Sprinkle chicken lightly with salt, pepper, and paprika. Place chicken breasts in crock pot.
  • Mix white wine, soup, and mushrooms, until well blended.
  • Pour over chicken in crockpot.
  • Sprinkle with paprika.
  • Cover and cook on low 6 to 9 hours or 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 noodles or rice.

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