Chicken Parisienne Ala Veat Recipes

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

CHICKEN PARISIENNE RECIPE - (3.6/5)

Steps:

• Place chicken in shallow baking dish. Combine remaining ingredients except paprika, and pour over chicken. Sprinkle generously with paprika. Bake in a preheated 350 degree oven for 45 minutes or until tender. Serve with hot, fluffy rice.

CHICKEN PARISIENNE

Steps:

• Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
• Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
• In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
• Bake at 450 degrees uncovered for 50 min to an hour.

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Season chicken breasts with salt, pepper and paprika.
• Place in slow cooker.
• In a mixing bowl, combine wine, soup and mushrooms.
• In another bowl mix together sour cream and flour.
• Stir sour cream mixture into the mushrooms and wine.
• Pour over chicken in slow cooker.
• Sprinkle with additional paprika if desired.
• Cover, and cook on low for 6 to 8 hours.

CHICKEN PARISIENNE (ALA VEAT)

Steps:

• Season breasts with salt & pepper. Melt butter in a skillet; brown chicken on both sides. (I thawed the Veat instead) Arrange chicken (Veat), onion & mushrooms in a casserole or baking pan. Mix remaining ingredients together in a separate bowl then pour over chicken. Bake in 400° oven for 40-50 minutes.

CHICKEN PARISIENNE

Steps:

• 1. Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
• 2. Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.
• 3. Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.