Poulet Parisienne

Poulet Parisienne


"A creamy mushroom chicken bake, with the delicate flavors of sour cream, sherry and paprika. As tender and flavorful as Paris in the Spring. Well, almost. Viva La Poulet Parisienne! Serve over a platter of hot, fluffy rice if desired."


1 h 25 m servings 540 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
  3. Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.
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  1. 25 Ratings


My husband and I absolutly love mushrooms and this recipe really makes them shine. The only thing I did differently was used fresh mushrooms and sauteed them in white wine and butter. When the...

I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 3...

I was disappointed. The dish lacked flavor. The ingredients sounded like they would be really good. Maybe I'll try again and add some spices.

I cut up boneless chicken breasts and used fresh mushrooms. Top with extra paprika- delicious!

I only had boneless/skinless chicken breasts, so I added some garlic and used smoked paprika. It was flavorful and definitely a recipe I'll make again.

Good base recipe - I loved the addition of the sherry in this yummy sauce, but as other reviews have noted, the recipe is a bit bland as it is. I added about 1 tsp Herb de Provence, about 1/4 t...

We really loved this dish. I added all but a dusting of the paprika to the sour cream mixture and used half a pound of fresh baby portabella mushrooms sauteed in white wine. YUM!

Very good. I made just like the recipe but I had about a cup of fresh mushrooms that I saut├ęd in butter and cooking wine, in addition to the can of mushrooms. I had very large chicken breasts a...

Used SLBL chicken breasts, fresh mushrooms sauteed in butter and wine. My husband loved it! Really good sauce, too. Thank you for the recipe, we will definitely use it again.