Dinner

Paprika Chicken with Sundried Tomato is for Dinner.

Paprika Chicken with Sundried Tomato takes 10 minutes to prepare.

Paprika Chicken with Sundried Tomato takes 15 minutes to cook.

Paprika Chicken with Sundried Tomato makes 4 servings.

The ingredients for Paprika Chicken with Sundried Tomato are:

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

Here is how you make Paprika Chicken with Sundried Tomato:

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: 4Recipe submitted by SparkPeople user SHRINKING-WOMAN.

The nutritional information for Paprika Chicken with Sundried Tomato is:

• 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