Paprika Chicken
Looking for a delicious and quick chicken dinner? Paprika Chicken falls into both categories. This is one of those meals we cook after a long day at the office, then getting the kids to and from soccer practice and helping with homework. Fortunately, everything cooks in one skillet for a fast and tasty meal with an easy clean up.
First the chicken breast is coated with spices and browned in some butter for about 5 minutes on each side. Then, a velvety sauce is made with a can of cream of chicken soup and some sliced green onions. Everything comes back together in the same skillet and cooks for five more minutes. The chicken is taken off of the heat and sour cream is stirred in.
You can serve this meal by itself or over white rice or egg noodles.
We make this dish from start to finish in 30 minutes. Bam!.... Dinner is served.
Paprika Chicken Recipe
Ingredients:
1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 tablespoons butter or margarine
1 can Condensed Cream of Chicken Soup
2 stalks sliced green onion
1 – 8 ounce container sour cream
Preparation:
Stir the flour, paprika, garlic powder, black pepper on a plate.
Coat the chicken with the spice mixture.
Heat the butter in a large skillet over medium-high heat.
Cook the chicken for 10 minutes or until well browned on both sides.
Remove the chicken from the skillet.
Stir the soup and green onions in the skillet and heat to a boil.
Return the chicken to the skillet. Reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through.
Stir in the sour cream.
Serve chicken on top of rice or egg noodles
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