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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This entrée, with its rich, creamy and elegant sauce was sent in from Vicki Atkinson of Kamas, Utah. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/8 teaspoon paprika |
1/8 teaspoon pepper |
4 boneless skinless chicken breast halves (6 ounces each) |
2 tablespoons canola oil |
3 tablespoons leek soup mix |
1 cup water |
1/2 cup sour cream |
1-1/2 teaspoons minced chives |
Directions:
1. In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a meat thermometer reads 170°.
2. Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken. Yield: 4 servings.
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