Prep 10 mins
Cook 20 mins
This recipe is the very best chicken recipe I have tried. My picky eaters, hubby and son, LOVED it! It is easy to make and I'm sure this will become a regular in your household!
- 1⁄2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper
- 4 boneless chicken breasts
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
- 1⁄4 cup sliced green onion
- 1 (8 ounce) carton sour cream
- 1 egg
- Mix flour and seasonings.
- Coat chicken is whipped egg.
- Coat chicken in flour and seasonings.
- Melt butter in skillet.
- Add chicken and cook 12 minutes on each side turning only once.
- In separate pan add soup and onions simmer for 3 minutes or until hot.
- Stir in sour cream.
- Simmer for another 3 minutes on low heat.
We loved this but I did make some changes also. I used 2 chicken breasts, cut them into cubes, I doubled the flour/seasoning mixture. I used to eggs, coated the chicken pieces and then shook the chicken in a large zip lock bag with the flour seasoning mixture until they were really coated well. I then sauteed the chicken slowly in butter until cooked through and slightly crispy. In another skillet I sauteed the green onions with some minced garlic and some minced shallots. I then added the can of cream of chicken soup and I then whisked in the sour cream. I did add more cayenne to the flour seasoning mixture(forgot to say that earlier) and I added some sea salt and some cayenne to the soup/sour cream sauce as well. I kept the chicken separate from the sauce because I didn't want the crispiness of the chicken to get soft and sticky in the sauce. I made some linguine, put that on the plate first, topped the linguine with some chicken nuggets and then put the cream sauce on top of the chicken. Excellent!!
We really liked this chicken, however, we didn't care for the gravy. It was really thick and tasted very "oniony" - the flavor just didn't go very well with the chicken. I will make this again only without the gravy. Thanks!
Yummy! I changed things, but this recipe was a marvelous base. I sauteed the green onions (with a little chopped garlic) in the skillet with 1 T. butter until they were soft, about 5 minutes. I removed the onions/garlic with a slotted spoon to a small bowl and mixed them with the gravy ingredients -- and here I wanted to lighten the fat content a bit, so: I used 1/2 can cream of chicken soup, 1/4 c. sour cream, and about 1/2 c. of chicken broth. Mixed all of this with the green onions and garlic and set aside. After coating the chicken pieces in egg and flour mixture, I pan fried as directed, using just 1 T. butter and 1 T. olive oil. When the chicken was done, I removed it from the skillet and kept it in a warm oven. I added the sauce mixture to the skillet, scraping up all the delicious browned bits, and heated to a boil, stirring constantly. To serve, I poured the sauce over the chicken and voila! A terrific dinner, a little less fat than the original recipe dictates and (most importantly) a fabulous taste!! I used a little over 1 pound of boneless chicken breasts, cut into smaller pieces to maximize coating on all sides. Loved the paprika in this, and the rich undertone of the sour cream in the sauce. (Sorry to change it a bit, but I am counting calories!) Thanks for sharing this great recipe.