Difference between revisions of "Chicken Parisienne"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 11:45, 6 April 2012
Description
Ingredients
- 6 boneless Chicken breasts
- 1 can cream of Mushroom soup
- 1 can chicken broth
- 1 coup sour cream
- 1/4 cup flour
- snipped Parsley for garnish
Directions
- Cook Chicken, soup and broth in crock pot on low all day long. One hour before serving, remove Chicken and cut into bite size pieces.
- Whisk sour cream and flour into remaining liquid in crock pot.
- Return Chicken to crock pot. Heat until thickened. Serve over rice. Can be doubled or tripled.
Contributed by
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
