CHICKEN PARISIENNE
6 medium chicken breasts
1 10 ½-ounce can, cream of mushroom soup, condensed
Salt and Pepper
Paprika
1 4-ounce can mushrooms, drained (½ cup)
½ c dry white wine, vermouth, (Optional)
1 c dairy sour cream
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in Crock Pot.
Mix white wine, soup, and mushrooms until well combined, mixing in sour cream now if you will be cooking on low. Pour over chicken breasts in crock pot. Sprinkle with paprika. Cover and cook on low 6-8 hours (high: 2 ½ to 3 ½ hours with sour cream added during last 30 min.) Serve sauce over chicken with rice or noodles.
I use low-fat sour cream and will sometimes make dumplings to serve over. Everyone loves it.