Chicken Parisienne Servings: 2 - can easily be doubled Time: 30 minutes 2 boneless chicken breast halves 1/2 cup white wine paprika 1/2 cup mushrooms, sliced 1/2 cup sour cream or plain yogurt 1/2 cup onion chopped 1 clove garlic, minced 2 tablespoon olive oil 1 tsp dijon mustard freshly ground pepper 1 tbsp fresh parsley, chopped 1 tbsp finely chopped roasted red pepper 2 tsp cornstarch dissolved in 1 tbsp water Sprinkle both sides of chicken with paprika and pepper. Heat 1 tablespoon oil in skillet, brown chicken on both sides. Remove chicken from skillet. Heat remaining oil and cook onion until soft. Add mushrooms and saute for 2 to 3 minutes. Combine wine and sour cream (or yogurt), mustard, and garlic. Return chicken to skillet. Pour sauce over and simmer until chicken is cooked. Add parsley and red pepper. Stir cornstarch mixture into sauce until thickened. Comments: This is a chicken stroganoff type dish. It goes well with something to absorb the sauce, such as mashed potatoes. Return to Chicken Recipes