Paprika Chicken With Sour Cream Gravy
photo by Brenda.
- Ready In:
- In a ziploc baggie, combine flour and seasonings.
- Add chicken and shake to coat.
- Melt butter in a large skillet.
- Brown chicken in butter, about 4 minutes per side.
- Add soup and onions to skillet.
- Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
- Stir in sour cream.
- Serve with mashed potatoes or rice.
Questions & Replies
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The verdict is in and we have a WINNER! This a great one dish meal you can have on the table in less than 30 minutes. I was out of cayenne, so I sustituted by using more hot paprika (half and half), and out of green onions, so I chopped a yellow onion and added a bit of chives for the color in the sauce. I could have licked the pot clean to get at all that gravy! The DH, and 2 coworkers raved! I am too!
Mysterygirl: I made this dish last night for dinner. It is EXCELLENT! Though I had to use chicken legs instead of breasts, this was the only change I made. I didn't have any breasts on hand. The sauce had such a creamy tartness...guess that was the sour cream. Made a great "soppin'" gravy! Served with whipped potatoes and sesamed snow peas as a side. Today, I deboned the 3 remaining legs and added the meat back to the sauce, after removing the solidified butter from a night in the fridge. I also added 10 oz. of fresh spinach to the sauce and reheated for just a few minutes. Had the sauce/spinach/chicken over biscuits for lucnch. This was AWESOME! Thank you for a great main dish, and for the versitile sauce that made an amazing "leftover" meal! Regards, DEEP
Absolutely delicious! Comfort food with a capital C. I used shallot instead of green onion, only because that is what I had on hand; also, I par-cooked carrots in the microwave and added them to the skillet to finish cooking in the scrumptious gravy. I served this over hot cooked no-yolk noodles. Wonderful!
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