Today's experience, though short and sweet, was a rare opportunity to unwind from my week long traveling and try a new recipe, Chicken Parisienne, my first cooking experience from my new cookbook 'The Slow Cooker Bible'. It was also my first experience cooking with wine.
(FYI: I sat in the store for about 30 minutes trying to figure out which wine was 'dry white wine' LOL)
Here is the recipe:
6 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 can condensed cream of mushroom or cream of chicken soup (I chose the cream of chicken soup)
2 cans (4 oz) of sliced mushrooms, drained
1/2 cup of dry white wine
1 cup sour cream
6 cups of hot cooked egg noodles
1. Place chicken in slow cooker. Sprinkle with salt, pepper and paprika.
Add soup, mushrooms and wine to slow cooker; mix well.
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| I didnt have a wine cork to open the wine with (because I am not a wine drinker). So I had to stop everything, run to target and purchase one! LOL |
2. Cover; cook on HIGH 2 to 3 hours
(I cooked it for closer to 4 hrs...my slow cooker is a little older)
3. Add sour cream during the last 30 minutes of cooking. Serve over noodles. Garnish as desired.
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| Came out pretty good. P.S. Don't get excited people, thats ginger ale! LOL |
Day 6 Lesson: Nothing is wrong with taking your time....(w/ cooking and w/ life)
Tomorrow is my birthday!!
:-) Morgan L.
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