Friday, July 27, 2007

Paprika Chicken

My recipe does sound like the King's. I will post the original recipe first with my own tweaks at the end. I always modify things to make it more palatable to my crew.

Paprika Chicken with Sour Cream Gravy
½ cup all purpose flour
2 tsp. paprika
1 tsp. each salt, ground pepper, garlic powder, cayenne powder
4 boneless chicken breast halves
¼ cup butter or margarine
1 can (10 ¾ oz.) Cream of Chicken or 98% Fat Free Cream of Chicken soup
¼ sliced green onions
1 carton (8oz.) sour cream

Mix flour and seasonings. Coat chicken.
Melt butter in skillet. Add chicken and cook until browned.
Add soup and onions. Cover and cook on low heat 10 min. or until done. Stir in sour cream. Serves 4.

My modifications: I use chicken tenderloins. I put all the flour and seasonings in a big Ziploc bag, add chicken and shake. I use Cream of Mushroom soup (instead of cream of chicken) and I do that in a separate saucepan (we like our stuff on the dry side), and I serve the soup/sour cream on the side as dipping sauce.

I'll be back later when I have more time (and have had a shower!).


  1. I can do this! I'd have to use fat free sour cream, but it isn't really bad tasting at all. I also can use a fat free spread I bet. I like chicken tenderloins as well. Thank you...this is the kind of recipe that makes Steve think I am Julia.

  2. I'm printing this one! I would prefer mushroom soup too. Thanks for the recipe.