In 12 inch skillet, melt margarine over medium-high heat and brown chicken; drain. Stir in onion soup mix blended with
1-1/2 cups water and paprika. Bring to a boil over high heat.
Reduce heat to low and simmer covered 45 minutes or until chicken
is done. Remove chicken; keep warm. In same skillet, stir in
flour with remaining 1/4 cup water. Bring to a boil over high
heat.Reduce heat to low and simmer uncovered, stirring frequently, 3 minutes or until sauce is thickened. Remove from heat and with
wire whisk, blend in sour cream. Serve chicken and sauce over
the cooked noodles or rice. Makes about 4 servings.
Preheat oven to 375 degrees. Combine soup mix and bread crumbs.
Dip chops in egg, then bread crumb mixture, until coated.
In lightly greased 13 by 9 inch pan, arrange chops; drizzle with
margarine. Bake uncovered, turning once, 30 minutes or until
done. Makes about 4 servings. Serve with your favorite potato
and vegetable.
Preheat oven to 350 degrees. In medium bowl, thoroughly combine soup mix, bread crumbs, cheese and mustard. Dip chicken in flour,
then eggs, then bread crumb mixture, until evenly coated. In
lightly coated greased 13 by 9 inch pan, arrange chicken;
drizzle with margarine. Bake uncovered, turning once, 20 minutes
or until done. Makes about 6 servings. Serve with your favorite
potato or rice, and vegetable.
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