chicken parisienne

CHICKEN PARISIENNE

6 med. chicken breasts Paprika 1 (10 1/2 oz.) can condensed cream of mushroom soup 1 c. sour cream Salt & pepper 1/2 c. dry white wine or vermouth (opt.) 1 (4 oz.) can sliced mushrooms, drained Sprinkle chicken breasts lightly with salt, pepper and paprika. Place breasts into crock pot and turn it on low heat: Mix wine, soup, mushrooms and sour cream. Pour over chicken. Sprinkle with paprika. Cover and cook 6 to 8 hours.