Poulet Parisienne - cooking recipe

Ingredients
    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
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    Place chicken breasts skin-side up in an 11x17 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.

Leave a comment