Paprika Chicken with Sundried Tomato
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Paprika Chicken with Sundried Tomato calories by ingredient
Introduction
This is a modified version of MEL4ME's excellent Chicken with Sundried Tomato recipe. This is a modified version of MEL4ME's excellent Chicken with Sundried Tomato recipe.Number of Servings: 4
Ingredients
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4 Chicken Breast, no skin
1 tbsp Olive Oil
1 Leek, sliced thinly
1 tin Campbell's Condensed 98% Fat Free Cream of Mushroom Soup
0.75 cup Water (8 fl oz)
1 oz sun dried tomato
1 tbsp Balsamic Vinegar
2 tbsp Parsley
2 tbsp Paprika
1/4 cup low fat sour cream
Directions
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.