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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (461g) Recipe makes 4 servings |
||
| Calories 627 | ||
| Calories from Fat 320 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 16.2g | 81% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 139mg | 46% | |
| Sodium 670mg | 27% | |
| Potassium 626mg | 17% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.9g | ||
| Protein 34.3g | 68% | |
Chicken Parisienne
SERVES 4 -6 , 1 Casserole
Ingredients
- 2-4 whole boneless chicken breasts
- 2 tablespoons butter
- 1 cup sour cream
- 1/2 cup cooking sherry or 1/4 cup white vinegar
- 1 medium onion, sliced
- 1 (10 3/4 ounce) can cream of chicken soup
Directions
1
Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.2
Arrange chicken in a 9 X 13 baking dish and top with sliced onion.3
In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.4
Bake at 450 degrees uncovered for 50 min to an hour.
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Featured Reviews for This Recipe
From: Chef #826306
On Jun 23, 2009
This was awesome! So tender! I added dill weed and paprika to the sour cream mixture which really kicked up the flavor. I also baked it in the same skillet I browned the chicken in so just one pan clean up! I will make this again!
From: Cazadora
On Jan 3, 2009
This recipe is similar to a recipe my Mom regularly prepared when I was growing up. However, she used cream of mushroom soup, no onions, and a healthy portion of sliced mushrooms. This is truly one of my favorite recipes!
From: Julesong
On May 13, 2002
This is two different dishes, tasting quite different depending on whether you use the sherry or the vinegar. With the sherry I added capers. Either way, it's tasty. I don't usually cook with cream soups, but Bear Rich sounded like a nice guy and I thought I'd try it anyhow. 
From: TheDancingCook
On Feb 24, 2002
Very good. I used reduced fat sour cream and margarine, because it was all I had on hand. But it tasted great. I also used vinegar vs. the sherry; you definitly have to like vinegar if you use it in this recipe. I love onions and my husband doesn't, but the onions were big enough to take out when the dish was done baking; he never knew I had cooked it with onions! Will make this again.
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