4 boneless chicken breasts
½ cup flour
¼ cup butter
¼ cup. Paprika
1 tsp. pepper
1 tsp. garlic powder
1 T. cayenne
¼ cup green onion slices
1 can (10 3/4 oz.) Cream of Chicken Soup
1 can water
1 (8 oz.) carton of sour cream
Coat chicken in flour
Heat butter in large skillet
Add chicken and cook until golden brown.
Add soup, water, paprika, pepper, garlic powder, cayenne and green onions.
Cover and simmer for about 25 minutes reduce by half.
Place chicken on serving platter; keep warm.
Stir sour cream into gravy.
Bring to serving temperature over low heat.
Serve over a bed of egg noodles
Our thanks to Laura Moody from Oregon for this great recipe.
She says her family really enjoys this one.
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