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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Saturday, May 15, 2010

Paprika Chicken with Sour Cream Gravy

This meal has been repeated quite a few times in our house. I love the sour cream gravy on this spicy chicken. The original recipe is QUITE spicy so cut back on the black and red peppers if you are afraid of having your nose run after eating dinner. But it is quite delicious and although the cooking directions seem pretty unusual, it really does work! If you want to cut back on the fat content use margarine and fat free sour cream. This meal is also very versatile as to what you serve it with. We have eaten it over noodles, rice, and even mashed potatoes.

From Campbell's Kitchen

1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can cream of chicken soup
1/4 cup sliced green onion
1 container (8 oz.) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper in a Ziploc baggie. Place chicken inside and coat chicken thoroughly.

Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside. Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.

*Cutting up the chicken into large chunks is MUCH more efficient! Stirring the sour cream into the mixture when you have chicken breasts is VERY difficult!

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