 |
Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
A creamy mushroom chicken bake, with the delicate flavors of sour cream, sherry and paprika. As tender and flavorful as Paris in the Spring. Well, almost. Viva La Poulet Parisienne! Serve over a platter of hot, fluffy rice if desired. 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
|
|