Chicken Parisienne - cooking recipe

Ingredients

6 medium chicken breast halves
salt
pepper
paprika
1/2 tsp. rosemary
1/2 c. dry wine or water
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (4 oz.) can drained mushrooms
1 c. sour cream
1/4 c. flour

Preparation

Sprinkle chicken with salt, pepper, paprika and rosemary, if desired.
Place in a 3 1/2-quart slow cooker.
Mix water/wine, soup and mushrooms until well blended.
You may add sour cream and flour mixture if you will be cooking on low temperature, 6 to 8 hours.
Pour liquid over chicken breasts.
Add paprika or cook on high for 2 1/2 to 3 hours, adding sour cream/flour mixture last 30 minutes.
Serve over rice or noodles.
Makes 6 servings.