Ingredients
- 6 chicken breasts
- 240 ml dairy sour cream mlxed with
- 300 ml cream of mushroom soup
- 120 ml dry wine (white)
- 40 gr mushrooms (sliced)
- quarter cup flour Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2.5 to 3.5 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown
