| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Breasts |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken breast |
| 1 |
cn |
Creamy chicken mushroom soup |
| 1/3 |
c |
Sour cream OR plain yogurt |
| 2 |
ts |
Paprika |
| 1/8 |
ts |
Ground red pepper |
INSTRUCTIONS
In skillet, in 1 Tablespoon hot margarine, cook chicken 10 minutes or until
browned on both sides. Remove. In skillet, combine soup, sour cream,
paprika and pepper. Heat to boiling. Return chicken to skillet. Cover;
cook over low heat 5 minutes or
until chicken is no longer pink; stir often. Serve with noodles. Serves 4.
Recipe By : Campbell's label
Posted to EAT-L Digest 3 October 96
Date: Fri, 4 Oct 1996 09:34:38 PST
From: Laurie R Wise <lrwise@JUNO.COM>
NOTES : * I used fat free sour cream and it earned rave reviews around
here---posted lf-list and eat-l list 10-4-96
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