Chicken Parisienne 6 to 8 chicken breast halves salt, pepper, and paprika 1/2 cup dry white wine 1 can cream of mushroom soup 8 oz sliced mushrooms 1 cup sour cream 1/4 cup flour Sprinkle chicken breasts with salt, pepper and paprika. Place in slow cooker. Mix wine, soup and mushrooms until well combined.
Pour over chicken. Sprinkle with paprika. Cover and cook on low for 6 to 8 hours, or until chicken is tender but not too dry.
Mix sour cream and flour together. Add to the Crock Pot. Cook for about 20 minutes longer, until heated through. Serve with rice or noodles. Serves 6 to 8.