Paprika Chicken with Sour Cream Gravy

Servings: 4
Prep time: 30 minutes


  • 1/2 cup flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground red pepper
  • 4 skinless, boneless chicken breast half
  • 1/4 cup butter
  • 1 10 3/4 ounce can Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 2 green onions, sliced
  • 8 ounces sour cream


Mix the flour, paprika, garlic powder, black pepper and red pepper in ziplock baggie. Add the chicken one at a time and shake with the paprika mixture. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.