Sunday, January 18, 2009

Chicken Parisienne

This is a quick and easy dish and it looks like you slaved over a hot stove for the entire day. It uses the slow cooker which is my new friend. You can have a delicious Sunday after church meal that you can invite people home with you.

6 boneless skinless chicken breasts (about 1 1/2 pounds), cubed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon of paprika
1 can (10 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
2 cans (4 ounces each) sliced mushrooms, drained
1/2 cup dry white wine (If this is for after church, I recommend chicken stock.)
1 cup sour cream
6 cups hot cooked egg noodles

1. Place chicken in slow cooker. Sprinkle with salt, pepper and paprika.
2. Add soup, mushrooms and wine to slow cooker; mix well. Cover and cook on HIGH for 2 to 3 hours. Add sour cream during the last 30 minutes of cooking. Serve over noodles.

This makes 6 servings. I recommend either a salad or green beans with the dish. Asparagus would also be really good especially if they are roasted. When you arrive home, place their single layered on a cooking sheet and drizzle with olive oil and sprinkle with salt and fresh cracked pepper. Set the oven to 425 degrees F. and roast for 10-12 minutes. Turning once.

So, you can invite people home after church for a meal. When you leave for Sunday school, start the slow cooker. By the time you get home, you will be almost ready to serve. Add the sour cream. Start the egg noodles and the asparagus. By the time your guests arrive, you have everything in place and ready to serve.

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