Wednesday, July 05, 2006

Chicken Parisian

Here is one of our favorite chicken dishes. It is sooo easy and really good. You can make as much or as little as you need and it is impossible to mess it up. Here are the basic ingredients:

Chicken breasts (either bonless or bone-in)
Sour cream
Cream of Mushroom Soup
Cooking sherry (or any drinking wine you have open)

Mix together equal amounts of sour cream and the soup and enough wine to make it "thinner" and more runny. (I would use 1-8oz sour cream and 1 can of soup and perhaps 1/3 cup of wine for about 4-5 pieces of chicken. I never measure the wine so I'm just guessing!) Pour this mixture over the chicken, sprinkle with paprika and cook uncovered for 30-40 minutes at 350. You get a nice sauce when it is done and it goes well on either wild rice or egg noodles.
*This recipe also works just as well in the crockpot!


Kelley said...

This sounds really good Jen. I will have to try it sometime soon. I really appreciate you sharing recipes. We tend to get tired of having the same things over and over again. The first time I read the recipe I thought it said "Chicken Parmesan" and as I read the ingredients I was thinking that it wasn't anything like any Chicken Parmesan I had made.

Elizabeth said...

We've also modified this to be dairy free for those of you stricken with my same malady. We don't add the sour cream until after the chicken has been cooked. Then, a portion is removed for the lactose intolerante person, and the sour cream is mixed in before serving to the rest. Leave it to my M-I-L to come up with these clever alterations.

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