Chicken Parisienne
6 boneless chicken breasts (about 1 ½ lbs), but into cubes
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 can condensed cream of mushroom or cream of chicken soup
8 oz sliced mushrooms, drained
½ cup white wine
1 cup sour cream
hot cooked egg noodles or rice
fresh Italian parsley
Place chicken in slow cooker. Sprinkle with salt, pepper, and paprika. Add soup, mushrooms, and wine to slow cooker; mix well. Cover, cook on high for 2-3 hours. During last 30 minutes of cooking, add sour cream. Serve over noodles or rice. Sprinkle with parsley
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