The Pseudo Gourmet - Sample Recipe

The Pseudo Gourmet

A Cookbook for Those Who Have No Intention of Ever Purchasing A Garlic Press

Chicken Parisienne

This is one of my favorite "company" recipes because it's really quick to assemble, and the sauce seems so rich and exotic (well, at least to me) when it's done.

6-8 boneless, skinless chicken breasts
1 can cream of celery soup (cream of mushroom works well too)
1 4-oz. can mushrooms and liquid
1 cup sour half and half
1/2 cup dry sherry (this ingredient is key for the true flavor, though you could probably substitute dry white wine if you don 't have any sherry)
Paprika

Place chicken breasts in large (9 x 13 or so) baking dish. In medium bowl, combine all remaining ingredients except paprika. Pour over chicken. Sprinkle generously with paprika. Bake at 350° F for 1 to 1 1/4 hours. Serve with rice or buttered egg noodles and veggies.