Poulet Parisienne

Poulet Parisienne

"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

1 h 25 m servings 540 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 68
  1. 84 Ratings

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Most helpful positive review

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 the...

Most helpful critical review

I haven't tried the recipe but would like to comment on the negative responses. If you don't think its something that you would care to try, that's your opinion but no need to bash someone's re...

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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 the...

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 3...

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 t...

I haven't tried the recipe but would like to comment on the negative responses. If you don't think its something that you would care to try, that's your opinion but no need to bash someone's re...

I have been making this for many years. It is a quick go to recipe for anytime and for company, too. I usually serve it with wild rice, broccoli or asparagus and salad. I do brown the chicken ...

Easy recipe. I do something very similar with boneless chicken breasts. I am really surprised by the reviewers who are so down on this recipe because it uses canned mushroom soup & canned mushr...

I have done this same recipe (minus the sherry) with pork chops and chicken (boneless) in a slow cooker, it's so tender and delicious!!! I do put 2 cans of healthy request cream of mushroom and...

Very, very good! Made this last night, but cut the recipe in half (well, the 'sauce' anyway, used 2 bone in chicken breasts). Only changes I made were to sautee fresh mushrooms with 2 cloves o...

Sorry, any recipe that starts with canned mushrooms and cream of mushroom soup (which I don't have a problem with as a shortcut), sounds terrible. This is pretty much a tasteless combo. Use fr...

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