Poulet Parisienne Popular Recipes

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Poulet Parisienne

"A creamy mushroom hen bake, with the delicate flavors of sour cream, sherry and paprika. As tender and flavorful as Paris in the Spring. Well, nearly. Viva La Poulet Parisienne! Serve over a platter of warm, fluffy rice if preferred."

Ingredients :

6 bone-in bird 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
half of cup cooking sherry
1 tablespoon paprika

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H25M

Preheat oven to 350 levels F (175 stages C).
Place chook breasts pores and skin-facet up in an 11x17 inch baking dish. In a medium bowl integrate soup, mushrooms with liquid, bitter cream and sherry. Mix nicely and pour combination over chicken. Sprinkle with paprika.
Bake at 350 levels F (175 degrees C) for approximately 1 1/four hours, or until fowl is cooked through and gentle, and juices run clear.

Notes :

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