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Recipe from: Brooke
6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
½ cup dry white wine
1 10 ¾ ounce can condensed cream of mushroom soup
1 4 ½ ounce can sliced mushrooms, drained
1 cup sour cream
¼ cup all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper and paprika to taste. Place in slow cooker. In a small bowl combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on Low setting for 6 to 8 hours.
Serve over cooked noodles or cooked rice.