Poulet Parisienne Recipe
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Poulet Parisienne

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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (17)

What to Drink?
Wine Chardonnay
Prep Time:
10 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 540 | Total Fat: 32g | Cholesterol: 161mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 9, 2004 by CharleyBrul   view full review
My husband and I absolutly love mushrooms and this recipe really makes them shine. The only...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 15, 2003 by POLLY HOOPER   view full review
I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed...
The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 15, 2003 by SHELBY007   view full review
I was disappointed. The dish lacked flavor. The ingredients sounded like they would be...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 17, 2007 by MANDYLEH   view full review
I cut up boneless chicken breasts and used fresh mushrooms. Top with extra paprika- delicious!
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 26, 2006 by Tharnpheffa   view full review
We really loved this dish. I added all but a dusting of the paprika to the sour cream mixture...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 23, 2009 by L. Phelps   view full review
I only had boneless/skinless chicken breasts, so I added some garlic and used smoked paprika. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 27, 2006 by IKAPIA17   view full review
Very good! Quick and easy to make which is great when you have to do things and dont feel like...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 27, 2011 by NORMA47   view full review
Very good. I made just like the recipe but I had about a cup of fresh mushrooms that I sautéd...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 9, 2011 by Valorie Supporting Member (Click to learn more about Supporting Membership)  view full review
Used SLBL chicken breasts, fresh mushrooms sauteed in butter and wine. My husband loved it!...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 12, 2011 by trooworld   view full review
This was pretty good. I took the skin off and I sprinkled onion and garlic powder, black...

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