Easy Chicken Paprika
How's this for easy elegance… sautéed chicken is added to a creamy mushroom sauce seasoned with paprika and red pepper.
serves
4
people
Ingredients
cost per recipe: $9.83
The price is determined by the national average.
-
1
tablespoon butter
-
1 1/4
pounds skinless, boneless chicken breast halves
-
1
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
-
2
teaspoons paprika
-
1/8
teaspoon ground red pepper
-
1/3
cup sour cream or plain yogurt
-
4
cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
How to Make It
Step 1
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Step 2
Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Step 3
Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.
Recipe Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
