Best Poulet Parisienne Recipes

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POULET PARISIENNE



Poulet Parisienne image

A creamy mushroom chicken bake, with the delicate flavors of sour cream, sherry and paprika. As tender and flavorful as Paris in the Spring. Well, almost. Viva La Poulet Parisienne! Serve over a platter of hot, fluffy rice if desired.

Provided by Sandra

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 6

Number Of Ingredients 6

6 bone-in chicken breast halves, with skin
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, with liquid
1 cup sour cream
½ cup cooking sherry
1 tablespoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream, and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
  • Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.

Nutrition Facts : Calories 539.7 calories, Carbohydrate 9.8 g, Cholesterol 160.9 mg, Fat 32 g, Fiber 0.9 g, Protein 49.5 g, SaturatedFat 11.7 g, Sodium 699.2 mg, Sugar 1.4 g

POULET PARISIENNE



Poulet Parisienne image

"A creamy mushroom chicken bake, with the delicate flavors of sour cream, sherry and paprika. As tender and flavorful as Paris in the Spring. Well, almost. Viva La Poulet Parisienne! Serve over a platter of hot, fluffy rice if desired."

Provided by @MakeItYours

Number Of Ingredients 6

6 bone-in chicken breast halves, with skin
1 (10.75 ounce) can condensed cream of mushroom
1 (4.5 ounce) can mushrooms, with liquid
1 cup sour cream
1/2 cup dry sherry
1 tablespoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
  • Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.

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