Saturday, January 8, 2011

Chicken Parisienne

This was my contribution to January's freezer cooking session.  Super easy to make, and love that it's a "dump" meal, meaning that you dump all ingredients in a bag, freeze, thaw, and into the crock pot it goes!  This recipe came from the Don't Panic---Dinner's in the Freezer cookbook (by:  Martinez, Howell, and Garcia).

*1/2 cup white wine
*1 can cream of mushroom soup, 10oz (used reduced-fat)
*1/2 cup mushrooms, sliced
*1/4 cup flour
*1 cup sour cream (used reduced-fat)
*6 boned chicken breasts (used 2 pounds boneless skinless chicken breasts)
Serving Day:
*Salt, pepper, and paprika

1.)  Mix wine, soup, and mushrooms together.  In a separate bowl, stir flour and sour cream together, then add to soup mixture.  Place mixture together with chicken in freezer bag, mix together.  Freeze, using freezer bag method.

2)  Serving Day:  Thaw overnight in fridge.  Place mixture from bag into crock pot.  Sprinkle salt, pepper, and paprika over top.  Cover, cook on low for 6 to 8 hours.  Serve with pasta or potatoes.

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