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 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
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