Paprika Chicken with Sour Cream Gravy
This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.
Ingredients
0.5 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1.25 pounds skinless, boneless chicken breast halves
0.25 cup butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
2 green onion, sliced (about 1/4 cup)
1 container (8 ounces) sour cream
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1.25 pounds skinless, boneless chicken breast halves
0.25 cup butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
2 green onion, sliced (about 1/4 cup)
1 container (8 ounces) sour cream
Instructions
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
Heat the butter in a 10-inch 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.
Heat the butter in a 10-inch 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.
Paprika Chicken with Sour Cream Gravy
This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.
Directions
Print
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.Heat the butter in a 10-inch 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.
Ingredients
0.5 cup all-purpose flour2 teaspoons paprika1 teaspoon garlic powder1 teaspoon ground black pepper1 teaspoon ground red pepper1.25 pounds skinless, boneless chicken breast halves0.25 cup butter1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup2 green onion, sliced (about 1/4 cup)1 container (8 ounces) sour cream
Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of v...
Grilled Chicken with Pineapple Sals...
Pineapple juice, honey and red wine vinega...
Quinoa Macro Bowl with Roasted Pepp...
Macro bowls are the “choose your own adv...
One-Dish Chicken & Stuffing Bake
Chicken, stuffing and mushroom sauce bake ...