 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A variation to beef stroganoff. Recipe from Quick Cooking Jan/Feb 2003. Recipe was submitted from Debra Baker. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch strips |
1 tablespoon vegetable oil |
10 3/4 ounces cream of chicken soup, undiluted |
1 cup water |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup sour cream |
4 english muffins, split and toasted |
1/4 teaspoon cayenne pepper, optional or |
1/4 teaspoon paprika (optional) |
Directions:
1. In a large skillet, saute the chicken in oil until no longer pink.
2. Stir in the soup, water, salt and pepper.
3. Bring to a boil.
4. Remove from heat and stin in sour cream.
5. Serve over toasted English muffins.
6. Can also serve over cooked noodles.
7. Sprinkle with cayenne pepper OR paprika.
|
|