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Chicken Parisienne

Prepare ahead. Refrigerate and cook later.
Servings 8 breasts
Prep Time

Ingredients

  • 8 boneless skinless chicken breast halves
  • Salt
  • Black Pepper
  • 1 can cream of mushroom soup 10 3/4 ounce
  • 1 carton sour cream 8 ounce
  • 1 can mushroom stems and pieces drained, 4 ounce
  • 1/4 cup dry sherry
  • 1/2 cup dry bread crumbs
  • 1/4 cup slivered almonds
  • 1/4 cup freshly grated Parmesan cheese
  • paprika

Instructions

  1. Sprinkle chicken with salt and pepper; arrange in single layer in buttered shallow baking dish. In large bowl, combine soup, sour cream, mushrooms and wine; pour over chicken. Sprinkle with bread crumbs, almonds, Parmesan cheese and paprika. Bake, uncovered, in a preheated 375 F oven until chicken is no longer pink (50-60 minutes). Let stand, covered, 10 minutes.