Subject: Creamy Chicken Paprika
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 12 2000 - 21:51:33 EDT
Food for Thought:
Small cheer and great welcome makes a merry feast. (Shakespeare)
Recipe of the Day:
A European classic becomes a favorite for today with the delicious
convenience of Campbell's Cream of Mushroom
Soup.
Creamy Chicken Paprika
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1343
Prep Time: 25 minutes
1 tbsp. butter or margarine
4 boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's Cream of Mushroom or 98% Fat Free
Cream of Mushroom Soup
2 tsp. paprika
1/8 tsp. ground red pepper
1/3 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
HEAT butter in skillet. Add chicken and cook until browned.
ADD soup, paprika and pepper. Heat to a boil. Cover and cook over low
heat 5 min. or until chicken is done.
STIR in sour cream and heat through. Serve with noodles. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless chicken breast halves
Butter or margarine
Sour cream or plain yogurt
Medium egg noodles
Paprika
Ground red pepper
Kitchen Clip:
Paprika, a powder made by grinding sweet peppers, comes from South
America, Spain, California and Hungary.
Hungarian paprika is full-flavored and considered superior. Just as
roasting increases the flavor of fresh
peppers, you can increase the flavor of paprika by roasting it in a dry
skillet for a few minutes.
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