Lavinna Chicken
Yield
4 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breasts
boneless |
|
| 1 | x |
garlic
to taste |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
curry powder
to taste |
*
|
| ¾ | cup |
stock
|
|
| 1 | can |
mushrooms
whole |
*
|
| 1 | cup |
sour cream
|
|
| 1 | x |
paprika
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breasts
boneless |
|
| 1 | x |
garlic
to taste |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
curry powder
to taste |
*
|
| 177 | ml |
stock
|
|
| 1 | can |
mushrooms
whole |
*
|
| 237 | ml |
sour cream
|
|
| 1 | x |
paprika
to taste |
*
|
Directions
In a bowl mix soup, broth, sour cream, spices and mushrooms (drained).
Place chicken in a shallow baking dish , do not overlap.
Pour sauce over top.
Sprinkle with paprika. Bake at 350℉ (180℃) F for 1 hour.
