Poulet Parisienne Recipe - Allrecipes.com
Poulet Parisienne Recipe

Poulet Parisienne

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

My husband and I absolutly love mushrooms and this recipe really makes them shine. The only thing I did differently was used fresh mushrooms and sauteed them in white wine and butter. When they were sufficiently cooked I added the mushrooms and their leftover liquid to the recipe instead of using canned. This is a keeper, Thanks a lot.

Most Helpful Critical Review
Jul 15, 2003

I was disappointed. The dish lacked flavor. The ingredients sounded like they would be really good. Maybe I'll try again and add some spices.

Jul 15, 2003

I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 30 minutes in the oven. We love mushrooms so I doubled this ingredient. My husband went nuts over this. Definitely something I would do again and again. I think it could be used for baked pork chops also!

Jun 17, 2007

I cut up boneless chicken breasts and used fresh mushrooms. Top with extra paprika- delicious!

Nov 23, 2009

I only had boneless/skinless chicken breasts, so I added some garlic and used smoked paprika. It was flavorful and definitely a recipe I'll make again.

Jun 21, 2008

Good base recipe - I loved the addition of the sherry in this yummy sauce, but as other reviews have noted, the recipe is a bit bland as it is. I added about 1 tsp Herb de Provence, about 1/4 tsp garlic & onion powders & used double the amount of (frozen) mushrooms required. With those additions, this recipe was delicious. I served it with fresh green beans, which I steamed for 5 minutes then sauteed in a pan w/thinly sliced red onion, pancetta cubes & a splash of balsamic vinegar) & white buttered rice - a spectacular meal in no time at all! Thanks for the inspiration w/this recipe!

Apr 26, 2006

We really loved this dish. I added all but a dusting of the paprika to the sour cream mixture and used half a pound of fresh baby portabella mushrooms sauteed in white wine. YUM!

Nov 27, 2011

Very good. I made just like the recipe but I had about a cup of fresh mushrooms that I sautéd in butter and cooking wine, in addition to the can of mushrooms. I had very large chicken breasts and it was done in 1/14 hours. I served it with atossed salad and orzo that I browned and then cooked in chicken broth, when almost done I added some chopped frozen broccoli . It worked well with the chicken.. I will make it again, my DH really enjoyed it.


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  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 699 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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