For Sunday’s dinner, I chose Easy Chicken Paprikash because I had a little bit of sour cream to use up and I didn’t want it to go to waste. This excellent, easy recipe comes from Campbell’s Fabulous One-Dish Recipes.
1 T. butter
4 skinless, boneless chicken breast halves
1 can cream of mushroom soup
2 t. paprika
1/8 t. ground red pepper (cayenne)
1/3 c. sour cream or plain yogurt
Chopped fresh parsley
Hot cooked noodles (I used extra broad egg noodles)
In 10-inch skillet over medium-high heat, melt butter and cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat.
In same skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink; stirring occasionally. Arrange chicken over noodles. Keep warm.
Stir sour cream into mixture in skillet. Heat through, stirring constantly. Do not boil.
To serve, spoon sauce over chicken. Sprinkle with chopped parsley.