BreezyCooking
Washing Up
I know I'm most likely too late for tonight's dinner, but in the future if you have a couple of bone-in chicken breasts, here's a favorite from around here:
Breezy Chicken Parisienne
One pkg. (usually containing 2-3) bone-in, skin-on, split chicken breasts
One can Cream of Mushroom soup (the regular condensed version, NOT the “non-fat" one)
1/2 to 3/4 soup-can of dry sherry
1-2 tablespoons unsalted butter
One 8 oz. pkge. fresh button mushrooms, cleaned & sliced, OR one 8 oz. can mushroom pieces, drained
One 8 oz. container sour cream
freshly ground black pepper
paprika (sweet or hot)
Preheat oven to 350.
In a pan large enough to hold all sauce ingredients except chicken, saute fresh mushrooms (if using) in butter until brown & tender. Remove from heat. Stir in can of soup, & use soup can to measure in 1/2-3/4 can of dry sherry. Stir to combine. (If using canned mushrooms, just drain & combine with other ingredients.)
Place chicken pieces skin-side down in greased baking dish. Place in center of oven & bake for 20 minutes. After 20 minutes, turn chicken pieces skin side up & continue to bake for 10 minutes. Pour sauce (reserving saucepan) over & continue cooking until done (depending on the size of the pieces, another 10-20 minutes).
When done, turn off oven, remove chicken pieces to a plate, & scrape sauce & juices back into the reserved saucepan. Place chicken back into baking dish & back into turned off oven with door ajar to keep warm.
Meanwhile, over medium/low heat, add sour cream to sauce in saucepan & heat just until warmed through. (Overheating or boiling will cause sour cream to curdle. Won't affect the taste, just won't look as nice.)
Serve chicken with plain white rice - both with sauce poured over & sprinkled with a little paprika & freshly ground pepper to taste - along with plain boiled buttered baby carrots & a green salad.
Breezy Chicken Parisienne
One pkg. (usually containing 2-3) bone-in, skin-on, split chicken breasts
One can Cream of Mushroom soup (the regular condensed version, NOT the “non-fat" one)
1/2 to 3/4 soup-can of dry sherry
1-2 tablespoons unsalted butter
One 8 oz. pkge. fresh button mushrooms, cleaned & sliced, OR one 8 oz. can mushroom pieces, drained
One 8 oz. container sour cream
freshly ground black pepper
paprika (sweet or hot)
Preheat oven to 350.
In a pan large enough to hold all sauce ingredients except chicken, saute fresh mushrooms (if using) in butter until brown & tender. Remove from heat. Stir in can of soup, & use soup can to measure in 1/2-3/4 can of dry sherry. Stir to combine. (If using canned mushrooms, just drain & combine with other ingredients.)
Place chicken pieces skin-side down in greased baking dish. Place in center of oven & bake for 20 minutes. After 20 minutes, turn chicken pieces skin side up & continue to bake for 10 minutes. Pour sauce (reserving saucepan) over & continue cooking until done (depending on the size of the pieces, another 10-20 minutes).
When done, turn off oven, remove chicken pieces to a plate, & scrape sauce & juices back into the reserved saucepan. Place chicken back into baking dish & back into turned off oven with door ajar to keep warm.
Meanwhile, over medium/low heat, add sour cream to sauce in saucepan & heat just until warmed through. (Overheating or boiling will cause sour cream to curdle. Won't affect the taste, just won't look as nice.)
Serve chicken with plain white rice - both with sauce poured over & sprinkled with a little paprika & freshly ground pepper to taste - along with plain boiled buttered baby carrots & a green salad.
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