Difference between revisions of "Chicken Parisienne"
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# Cook [[Chicken]], soup and broth in crock pot on low all day long. One hour before serving, remove [[Chicken]] and cut into bite size pieces. | # Cook [[Chicken]], soup and broth in crock pot on low all day long. One hour before serving, remove [[Chicken]] and cut into bite size pieces. | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Latest revision as of 10:47, 15 July 2012
Description
Ingredients
- 6 boneless Chicken breasts
- 1 can cream of Mushroom soup
- 1 can chicken broth
- 1 coup sour cream
- 1/4 cup flour
- snipped Parsley for garnish
Procedures
- Cook Chicken, soup and broth in crock pot on low all day long. One hour before serving, remove Chicken and cut into bite size pieces.
- Whisk sour cream and flour into remaining liquid in crock pot.
- Return Chicken to crock pot. Heat until thickened. Serve over rice. Can be doubled or tripled.
Contributed by
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