Chicken Parisian

1 cut up frying Chicken

1/2 C white wine (substitute 2 Tbsp white vinegar and water to = 1/2 C)

1 can cream of mushroom soup

2 C sliced mushrooms (optional)

Salt and pepper


1C sour  cream


Place chicken skin side up in a 9x13 baking pan.   Blend wine and soup together, add mushrooms.  Pour over the chicken.  Cover with foil and bake at 350 degrees for 1¼ - 1½ hour. 

Pour sauce into a sauce pan and sprinkle chicken with salt, pepper and paprika.  Blend sour cream into sauce and heat gently, do not boil.

Pour sauce back over the chicken.


Serve with rice.


Note:  If you have time, try brining your Chicken in 1 Tbsp Salt and enough water to cover the Chicken for ½ hour.  Remember to rinse the chicken before proceding with the recipe.