Quick paprika chicken - sl 5/95
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| 4 | Skinned and boned chicken breast halves | |
| 10¾ | ounce | Can reduced-sodium cream of mushroom soup |
| 1 | tablespoon | Paprika |
| ½ | teaspoon | Dried tarragon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground red pepper |
| ⅓ | cup | Reduced-fat sour cream |
| Hot cooked egg noodles | ||
| Fresh parsley; chopped | ||
Directions
: Melt margarine in a large, nonstick skillet over medium-high heat; add chicken, and cook until browned on both sides.
: Combine soup and next 4 ingredients; add to skillet, turning chicken to coat. Cover and cook over medium heat 8 minutes or until chicken is done.
: Remove chicken, keep warm. Stir sour cream into pan drippings, and cook 1 minute.
: Place chicken on noodles; top with sour cream mixture. Sprinkle with paprika. Yield: 4 servings. Denise Gee of Alabama, in May, 1995"Southern Living". Typos by Jeff Pruett. From: Jeff Pruett Date: 14 May 97 National Cooking Echo Ä