Chicken Parisienne
Serves 12
12 chicken breasts
Salt and pepper, to taste
1 teaspoon paprika
1 cup dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms
2 cups sour cream
1 teaspoon paprika, extra
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in the Slow Cooker. Mix together wine, soup, mushrooms and sour cream. Pour over chicken breast, sprinkle with paprika. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Note, if cooking on HIGH, do not add sour cream until the last 30 minutes of cooking time.
Serve with rice or noodles.