SPRING CHICKEN
1/2 cup All-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
4 (6 ounces each) boneless skinless chicken breast halves
2 tablespoons vegetable oil
3 tablespoons leek soup mix
1 cup water
1/2 cup sour cream
1 1/2 teaspoons minced chives
In a large plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time and shake well.
In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until juices run clear.
Meanwhile, in a small saucepan, bring sop 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 the chicken.
Yield: 4 servings
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