Monday, July 28, 2008

Chicken Parisienne

I love cooking with wine. Mainly because you put a splash in your recipe and then you put a few splashes in your glass. I know this is not true for everyone though. Some people, believe it or not, do not like cooking with wine at all. They just don't like the way it tastes. I will not judge you people for that at all :o) We all have our own taste buds and God made them all very unique. If you are one of those who prefer to not cook with wine then I suggest substituting chicken broth for the wine. At least for the recipe for below.

Chicken Parisienne is a wonderful recipe. It's one of those meals that seems really sophisticated when you serve it but does not require any sophisticated time! I like those meals. I hope you enjoy this as much as I do.

Chicken Parisienne-from “Don’t Panic –Dinner’s in the Freezer” by Susie Martinez, Vanda Howell and Bonnie Garcia

Original recipe yields 6 servings.

½ cup white wine
1-10oz. Can cream of mushroom soup
½ cups mushrooms, sliced

¼ cup flour
1 cup sour cream
6 boned chicken breasts (we use boneless/skinless)

Cooking Day Instructions:
Mix wine, soup and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Freeze.

Serving Day Instructions:
Place chicken and sauce in crock-pot. Sprinkle with salt and pepper and paprika. Cover and cook on low 6-8 hours.
Serve with pasta or potatoes

Happy Cooking!

1 comment:

manystraits said...

HI! I found your blog through I am intrigued by your recipe but wonder if the sour cream gets "funky" after being frozen.