Poulet Parisienne Recipe

Ingredients
<br>- 6  bone-in chicken breast halves, with skin
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1 (4.5 ounce) can mushrooms, with liquid
<br>- 1 cup sour cream
<br>- ½ cup cooking sherry
<br>- 1 tablespoon paprika
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
<br>step 3: Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.
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Ingredients
- 6 bone-in chicken breast halves, with skin
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can mushrooms, with liquid
- 1 cup sour cream
- ½ cup cooking sherry
- 1 tablespoon paprika

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
step 3: Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.

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