Poulet Parisienne

Poulet Parisienne

43

"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
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Original recipe yields 6 servings

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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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  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

43
  1. 50 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 was disappointed. The dish lacked flavor. The ingredients sounded like they would be really good. Maybe I'll try again and add some spices.

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...

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...

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 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...

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

I can't believe we're still cooking with canned soup. And canned mushrooms.

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...