Chicken Parisienne

spacer 6 chicken breasts (medium)
1 can cream of mushroom soup (10.5 oz can)
1 cup sour cream
salt and pepper
1/2 cup white wine
1 can sliced mushrooms (4 oz can)
noodles or wild rice

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in crock pot on low. Combine wine and soup; mix in sour cream. Pour over chicken breasts. Sprinkle with paprika. Cover and cook on low 6-8 hours. Serve over wild rice or noodles.

From Teresa Wojtowicz Cole

All commercial canned "cream of" soups contain wheat flour, so I need to substitute.

Gluten-Free Substitute for Cream of Mushroom Soup

1/4 lb fresh mushrooms, chopped
1/4 cup diced onion
1/2 cup sliced celery
2 cups water
2 cups cream
2 Tbsp butter
2 tbsp sweet rice flour
salt and pepper to taste

Place the vegetables in a saucepan with the stock and simmer, covered, for 20 minutes. Cool slightly and remove vegetables to food processor. Process briefly and return to stock.
Melt butter in a separate saucepan, add sweet rice flour, and stir until smooth. Mix the cream into the stock and pour slowly into butter-flour mixture. Cook, stirring constantly, until soup boils. Season to taste. Makes 4 1/2 cup soup. (Freeze in 1 cup portions for later use in casseroles)

From The Gluten-Free Gourmet, by Bette Hagman

Shortcut Gluten-Free Substitute for Cream of Mushroom Soup

1 cup non-instant dry milk
1 cup white rice flour
2 Tbsp dried minced onions
1/2 tsp pepper
1/2 tsp salt
3 Tbsp GF powdered chicken soup base or vegetable soup base

Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8 or 9 cans of soup.

Blend 4 Tbsp of above base with 1/4 cup cold water. Add liquid from one 4-oz can of mushroom bits and pieces and enough cold water to make one cup, and cook, stirring, until the soup thickens. After the soup thickens, add the mushrooms.

From The Gluten-Free Gourmet Cooks Fast and Healthy, by Bette Hagman

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Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

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