Title: Chicken parisienne
 Categories: Poultry, French
      Yield: 6 Servings
 
      6 md Chicken breasts
 10 1/2 oz Cream of mushroom soup
           Salt and Pepper
           Paprika
      4 oz Sliced mushrooms, dralned
    1/2 c  Dry white wine, vermouth
           -(optional)
      1 c  Dairy sour cream mlxed with
           -1/4 cup flour
 
  Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place
  chicken breasts in CROCK-POT.
  
  Mix white wine, soup, and mushrooms until well combined.
  
  Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover
  and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove
  chicken breasts and stir in sour cream mixture during last 30
  minutes. Serve sauce over chicken with rice or noodles. From Rival
  Crock-Pot cookbook, date unknown