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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 540 Calories

Ingredients

• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon paprika
• 6 bone-in chicken breast halves, with skin
• 1 (4.5 ounce) can mushrooms, with liquid
• ½ cup cooking sherry

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.