Chicken Parisienne

Chicken Parisienne.

I enjoy making this chicken Parisienne dish, which I got from a friend years ago.  It’s such a simple dish but presents with a flair.  Serve it over noodles or rice; I’ve also served it over potatoes.

This is one of those fix-it-and-forget-it recipes.  Put it in the crock pot on low for 6 hours, or on high for 3 hours.  On occasion, I’ve put the chicken in for an hour on high, then turned it down to low for 4 more hours.  Each hour on high is the equivalent of two hours on low.  So you can finagle it any way you like.  Depending on how thick the chicken breasts are, it might take a little bit longer.

The recipe calls for a can of cream of mushroom soup, mixed with sour cream and flour.  If I’m doubling the recipe, sometimes I use one can of cream of mushroom soup and one can of golden mushroom.

Place chicken breasts in the crock pot and season with salt, pepper, and paprika.

Then make your sauce and pour on top, adding more paprika.  Cover and allow to cook for the designated time.

The Recipe

My Windowsill
An easy recipe for your crockpot; six hours on low or three hours on high. Serve over noodles, rice, or potatoes.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main
Cuisine American
Servings 6 -8


  • 6 skinless boneless chicken breasts
  • Salt pepper, and paprika to taste
  • 4 ounces canned mushrooms drained
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1/4 cup flour


  • Place chicken breasts in crockpot
  • Season to your preference
  • Mix flour with sour cream, then mix together with soup and mushrooms
  • Pour over chicken
  • Sprinkle top with paprika
  • Cook in crock pot on high for 3 -4 hours, adding sour cream and flour the last 30 minutes OR
  • Cook on low for 6 -8 hours
  • Serve over noodles, rice, or potatoes

This recipe is a re-post from six years ago. I’m excited about making this again!

Browned Butter Sauce

brown butter sauce

brown butter sauce

The browned butter sauce.

I came across the idea for a sauce the other week, and my hubby latched onto it like a baby with a pacifier. This browned butter sauce keeps well in the refrigerator, and you can serve it with noodles, chicken, or even over rice. Pasta blends better than rice, but if you want a creamy chicken, use this sauce. This is a form of Bechamel sauce, and the flavorings you add make the name for you.

By adjusting your seasonings and flavorings, you can have several variations of this browned butter sauce. Add garlic powder to serve over pasta. Add Parmesan cheese to make an Alfredo sauce, and just add any kind of cheese to serve over macaroni.

browned butter sauce
Like this.

The secret to this sauce is to brown your butter and your flour mixed with butter. Be careful, because burning either will have you starting over. Not only is that a waste of time, it’s a waste of ingredients and money!

Brown your butter over medium heat.

browned butter sauce
Flour and butter

Then add flour. Stir the flour until well-mixed, then allow it to simmer so the flour browns also. Add milk, about 1/4 cup at first. Stir, allowing it to simmer and thicken. Add seasonings: salt, pepper, garlic powder, and a dash of nutmeg.


browned butter sauce
The milk has been added

When the sauce has thickened, add more milk. Keep cooking, stirring, and adding milk until the browned butter sauce is the right consistency.

One thing to remember is that slower is better. The longer you cook your sauce, the thicker it becomes and the less flour you will need!

Once the sauce is ready, you can serve it over chicken and noodles, or mix it with pasta.

browned butter sauce


The recipe

brown butter sauce

Browned Butter Sauce

My Windowsill
This browned butter sauce can be whipped up in just a few minutes. It keeps well in the refrigerator for a few days. If it's too thick when you want to serve it later, heat it up and add a little milk until it's the right consistency.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine Italian


  • 2 Tablespoons butter
  • 1 - 2 Tablespoons flour
  • 2-3 cups milk
  • Salt and Pepper
  • Dash of nutmeg
  • Dash of garlic powder


  • In a skillet or kettle, melt butter over medium heat
  • Continue to cook until the butter is browned
  • Add flour, whisking well until it is blended with the butter
  • Allow flour/butter to brown some more until the color is a light brown
  • Add 1/4 cup milk, stirring until well blended
  • Add seasonings, and stir
  • As the sauce thickens, continue to stir, adding more milk, about 1/2 cup at a time
  • Continue until the sauce is the right thickness
  • If you want to add cheese, this is the time to do it; add cheese, stir, and cover until melted
  • Remove from heat and serve

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