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6 boneless chicken breast halves
Salt, pepper & paprika to taste
1/2 cup Chardonnay
1 can Cream of mushroom soup
1 (4 ounce) can sliced Mushrooms, drained
1 cup Sour cream mixed with 1/4 cup flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crockpot. Mix Chardonnay, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours. Remove chicken and stir in sour cream & flour mixture during the last 30 minutes. Serve sauce over chicken with rice or noodles.
|Jennifer Mathes, Ph.D.|