Chicken Papriksha
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 1 | x |
salt
pepper |
*
|
| 1 | x |
paprika
|
*
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 8 | ounces |
sour cream
|
|
| 1 | x |
margarine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 1 | x |
salt
pepper |
*
|
| 1 | x |
paprika
|
*
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 231.2 | ml/g |
sour cream
|
|
| 1 | x |
margarine
|
*
|
Directions
Season the chicken well with salt, pepper and garlic powder (Optional), top chicken pieces with lot of paprika (both sides).
In a large frying pan (that has a lid) melt some margarine and sauté chicken pieces until well browned,** add ½ cup of water and cover pan, let it cook for 15 minutes.
Mix soup and sour cream add to chicken mixing well with the juice that chicken has been cooking .
Cook for a few more minutes and ENJOY! I serve it with butter noodles.
** before adding water you can drain some of the fat margarine) if there is too much.
Let me know when you tryandgt;andgt; or if you do not understand.
You can use chicken with or without skin.
