Chicken Parisienne

6 med. chicken breasts
1/2 c. dry white wine or vermouth (optional)
1 can cream of mushroom soup
4 oz. mushrooms, sliced
1 c. sour cream, mixed with 1/4 c. flour
Salt and pepper
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crock pot. Mix white wine,
soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover
and cook on low for 7 to 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture
during last 30 minutes. Serve sauce over chicken with rice or noodles.