4 large chicken breasts
1/2 carton of sour cream (you know, the normal sized one - I'm doing this off of my memory ;-)
1 can Campbell's Cream of Chicken soup
Paprika to taste
Cayenne pepper to taste (I get kind of liberal with it)
Preheat oven to 350. Sautee the chicken breasts in butter or oil until very light brown. Remove and set on a paper towel. Mix the sour cream and the can of Cream of Chicken soup (as is from the can) in a bowl.
Put the chicken breasts into a baking dish and spread the sour cream mixture over them, generously covering them. Sprinkle paprika and cayenne over the top of this mess and bake at 350 for about 45 to 55 minutes.
I usually have fresh asparagus with this or something along those lines to remove the guilt of a somewhat rich but rather delicious chicken dish.
Enjoy! (It just occurred to me that I haven't had this in about five years.) :(
1 goat from Port Aransas
charcoal
mesquite
Grill it.