This recipe had been on my to-make list literally for years. For some reason, I shied away from making it. I'm pretty sure it's because I have a subconscious prejudice against Campbell's soup recipes. However, my current arsenal of quick recipes is dwindling so I decided to give it a shot. I'm so glad I did - this was delicious! The chicken had a great seasoning combination and it paired really well with the gravy. As an added bonus, it took less than 20 minutes to make, start to finish.
Paprika Chicken with Sour Cream Gravy
Recipe from Campbell's Kitchen
Cook & Prep Time - 15-20 minutes
1/2 cup flour
2 tsp paprika
1 tsp garlic powder
1 tsp pepper
1 tsp cayenne pepper
2 boneless skinless chicken breasts
2 tsp butter
1 tsp oil
1 can Cream of Chicken soup (try to get the low sodium healthy request stuff)
1 cup (8 oz) sour cream (low fat works well)
salt & pepper, to taste
Combine the flour with the paprika, garlic powder, cayenne pepper, and black pepper.
Melt butter in a medium skillet over medium heat and combine with the oil.
Pound the chicken a bit. Pat dry. Dredge in the flour mixture and cook the chicken until cooked through, about 5-7 minutes per side.
Meanwhile, in another skillet or saucepan, combine the soup & sour cream. Bring to a low boil. Season with salt & pepper. (The original recipe said to do this in the same pan as you that you used to cook the chicken after you cook it, but I did it in a separate pan to save time).
Serve the sauce over the chicken. I served it with egg noodles, but I can imagine it would also be good with rice or a green vegetable.