Ingredients
1/2 cup all-purpose flour1/8 teaspoon paprika1/8 teaspoon pepper4 boneless skinless chicken breast halves (6 ounces each)2 tablespoons canola oil3 tablespoons leek soup mix1 cup water1/2 cup sour cream1-1/2 teaspoons minced chives
Preparation
In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.
Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken.
