Recipe by Sandra
"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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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
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.
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.
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!
I cut up boneless chicken breasts and used fresh mushrooms. Top with extra paprika- delicious!
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 288
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