Frensh Chiken

Poulet Parisienne. A creamy mushroom chicken bake, with the delicate flavors of sour cream, sherry and paprika.


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
1/2 cup cooking sherry
1 tablespoon paprika


Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts skin-side up in an 11×17 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.
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.


Source : allrecipes.Com

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