CHICKEN PARISIENNE

6 medium chicken breast halves

Salt to taste

Pepper to taste

Paprika to taste

1/2 tsp leaf rosemary, optional

1/2 cup dry white wine or water

1 can (10 3/4-oz) cream of mushroom soup, undiluted

1 can (4-oz) sliced mushrooms, drained

1 cup dairy sour cream

1/4 cup flour

Sprinkle the chicken lightly with the salt, pepper, and rosemary, if using. Place in a slow cooker.

Mix the wine/water, soup, and mushrooms until well blended. (If cooking on low temperature you may add the sour cream/flour mixture now.) Pour over the chicken in the slow cooker. Sprinkle with the paprika.  Place lid on cooker and cook on low for 6 to 8 hours. (You may cook on high for 3 hours then add the sour cream/flour mixture during the last 30 minutes.)

Serve the chicken and sauce over rice or noodles.

Yield: 6 servings Per serving: 308 calories 495 mg sodium, 87 mg cholesterol, 11 g carbs, 29 mg protein, 16g fat

file photo for reference only