CHICKEN PARISIENNE
Instructions:
- 4-6 lg. chicken breasts
- 1 can condensed cream of mushroom soup
- 3 oz. (2/3 c.) mushrooms, with liquid
- 1 c. dairy sour cream
- 1/2 c. cooking sherry or white wine
- Paprika
- Place chicken breast in 11 x 7 x 1 1/2 inch baking dish.
- Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken.
- Sprinkle generously with paprika.
- Bake at 350 degrees about 1 to 1 1/4 hours or until tender.
- Serve with hot fluffy rice.