Poulette a la Parisienne (Chicken Parisienne)


  • 6 - boneless, skinless chicken breasts
  • 1/2 cup of dry wine
  • 1 can cream of mushroom soup
  • 8 oz. sliced mushrooms
  • 1 cup sour cream
  • 3 tablespoons of flour
  • 1 teaspoon of butter

  • Directions

    1. Heat a non-stick skillet and melt in the butter quickly and lightly.
    2. Brown the chicken, then place it in the crockpot.
    3. In a bowl, pour the wine, soup, and mushrooms and stir to combine.
    4. In another small bowl, whisk the sour cream and flour together.
    5. Add soup mixture and stir to combine.
    6. Pour all that over the chicken breasts and cook on low in the crockpot for about 8-hours.

    Serve the contents from the crockpot over a bed of egg noodles, or rice. (I actually prefer the egg noodles.)