Served as main course. Non-vegetarian dish.

French

6 Medium Chicken Breasts

10 1/2 Ounces Cream of Mushroom Soup

Salt and Pepper

Paprika

4 Ounces Sliced Mushrooms, drained

1/2 Cup Dry White Wine, Vermouth, Or Broth (Optional)

1 Cup Dairy Sour Cream Mixed 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.

Serves: 6

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