Paprika Chicken with Sundried Tomato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken Breast, no skin1 tbsp Olive Oil1 Leek, sliced thinly1 tin Campbell's Condensed 98% Fat Free Cream of Mushroom Soup0.75 cup Water (8 fl oz)1 oz sun dried tomato1 tbsp Balsamic Vinegar2 tbsp Parsley2 tbsp Paprika1/4 cup low fat sour cream
Heat oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove chicken from the skillet.
Add the leek (can be substituted with onions or shallots) to the skillet and cook until softened, stirring constantly.
Stir the soup, water, tomatoes, vinegar, parsley & paprika in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 - 10 minutes or until the chicken is cooked through. Mix in sour cream.
Serve the chicken with sauce. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHRINKING-WOMAN.
Add the leek (can be substituted with onions or shallots) to the skillet and cook until softened, stirring constantly.
Stir the soup, water, tomatoes, vinegar, parsley & paprika in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 - 10 minutes or until the chicken is cooked through. Mix in sour cream.
Serve the chicken with sauce. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHRINKING-WOMAN.
Nutritional Info Amount Per Serving
- Calories: 373.6
- Total Fat: 9.2 g
- Cholesterol: 143.8 mg
- Sodium: 371.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.9 g
- Protein: 56.8 g
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