Total cook time: 30-40 minutes
1/2 cup flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
4 skinless, boneless chicken breasts halves
1/4 cup butter
1 can Cream of Chicken Soup
1/4 cup diced onions
3/4 cup sour cream
1 tsp. ground red pepper (optional)
1 tsp. ground red pepper (optional)
Melt butter in a large skillet over medium-high heat. Mix the flour, paprika, garlic powder, and pepper(s) on a plate or large bowl. Thoroughly coat chicken with the dry mixture. Cook chicken uncovered for 10-15 minutes or until browned on both sides. Set chicken aside.
Stir in onions and soup, bring to a boil (will only take a minute or two.) Return the chicken to the skillet. Reduce to low heat, cover and simmer for 5 minutes or until the chicken is no longer pink in the middle. Plate chicken and stir sour cream into soup/onion/butter sauce.
It should look like this:
This is spicy, but not too much so that the little ones can't eat it. It goes great with corn on the cob or green beans.
