Chicken Parisienne
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Ingredients
4-6 whole chicken breasts
1 can (lO 3/4 ounce) cream of mushroom soup
1 can (3 ounce) whole mushrooms, drained
1 cup Roberts Sour Cream
1/2 cup sherry paprika
Preparation
Remove bone from chicken breasts. Place chicken in a well-buttered 9 x 13 x 2 inch baking pan. Blend together the mushroom soup, mushrooms, sour cream and sherry; pour over chicken and sprinkle with paprika. Bake at 350° for 1 1/4 hours.Recipe Contributed By: Mrs. M. J. Hadad Kearney, Nebraska
Yield: 4 to 6 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
