poulet parisienne

poulet parisienne
  • 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


  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.

03/04/2017
poulet parisienne, recipe PT15M PT1H 5 455 calories

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