I just love recipes from Campbell’s Kitchen – this was their feature in yesterday’s newsletter:

 

Paprika Chicken with Sour Cream Gravy

½ C all-purpose flour

2 tsp. paprika

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. cayenne pepper

4 boneless chicken breast halves

¼ C butter OR margarine

1 can (10¾ oz.) Campbell's® Cream of Chicken Soup (or fat-free version)

¼ C sliced green onions

1 container (8 oz.) sour cream

 

Mix the flour and seasonings; coat chicken with flour mixture. Heat the butter in a skillet, add chicken and cook until browned. Add the soup and onions. Cover and cook over low heat for ten minutes, or until done. Stir in sour cream. Serve with mashed potatoes, rice or noodles if desired. Serves four.