The Pyeong Chang 2018 Winter Olympics will take place February 9 - February 25, 2018 in the Republic of Korea. This is a major international multi-sport event with many countries represented, which is the reason we are going international with our recipe for you.
Chicken Parisienne (Can either be prepared in a slow cooker or on the stove and baked)
6 skinless, boneless chicken breast halves salt and pepper to taste paprika to taste 1/2 cup dry white wine 1 (10.75 oz) cream of mushroom soup 1 (4.5) ounce) can sliced mushrooms, drained 1 cup sour cream 1/4 cup all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker. In a mixing bowl combine the wine, condensed soup, and mushrooms.
In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on low for 6 -8 hours.
Etc. — If you do not use the crock pot, salt and pepper the chicken along with paprika. Add olive oil to your fry pan and brown chicken in a fry pan.
Follow the recipe and mix the chicken with the sour cream mixture.
Place the chicken in a 13 x 9 baking pan and bake in a 350 degree oven for an hour. (If you wish, you may cut the chicken up in bite size pieces before browning.)
Serve with your favorite cooked rice (brown or white) and add some parsley to it.