Wednesday, October 14, 2009

Easy Chicken Paprika

Before I write about the food related stuff, one of the things I like to do every now and then is the One Minute Writer. Every day they give you a topic and you're supposed to write about it for 60 seconds. Sixty seconds flies by fast.

I thought today's OMW was food related: What good thing could you have too much of?

My response: Circus peanuts, plain and simple. They are my favorite candy as a kid but damn, they could make me sicker than a trash eating dog! I never knew which would get me first, the artificial banana flavoring or the sheer quantity of that thick marshmallowy [BEEP time up].

So why the heck was an orange candy peanut flavored with banana anyway? It doesn't make sense when you think about it.

Anyway, here is a very simple dish that we found on BigOven a few years ago. It works in a pinch and the boys have liked it each time we made it. Far from gourmet but it is perfect for "middle of the week cooking from what's in the pantry night".

Easy Chicken Paprika
Easy elegance: Browned chicken is added to a creamy mushroom sauce enriched with sour cream and seasoned with paprika and red pepper.

1 tablespoon Butter or margarine
4 Boneless chicken breast
1 can Cream of Mushroom Soup
2 teaspoons Paprika
1/8 teaspoon Ground red pepper
1/3 cup Sour cream

Heat butter in skillet. Add chicken and brown on both sides. Take chicken out and place into a greased casserole dish. Add soup into skillet along with paprika and ground red pepper. Heat to a boil. Cover and cook over low heat 5 minutes. Stir in sour cream and then pour over chicken. Bake for 30 minutes at 350 covered with foil.

Serve with spatzle or buttered noodles.

Like I said, easy comfort food.

Back to the one minute writer question: What good thing could YOU have too much of?