*Adapted from Campbells Easy Chicken Paprika
2-4 boneless skinless chicken breasts
1 T olive oil
1 can cream of mushroom soup (I use the reduced fat kind)
2-1/2 tsp chili powder, divided
1-1/2 tsp cumin, divided
1/2 tsp garlic salt
1/3 cup sour cream
1. Place your chicken breasts in a zip loc baggie with your oil, 1/2 tsp chili powder, 1/2 tsp cumin, and garlic salt. Massage spices into chicken and then pound chicken to even thickness.
2. Place chicken in skillet over medium heat. Cook until browned on both sides but not over done.
3. Remove chicken from skillet and add cream of mushroom and remaining spices and stir to combine. Add chicken back into mixture and cover. Cook over low heat for 15 minutes turning chicken once or twice.
4. Once chicken is cooked, remove from sauce and add sour cream. Stir until heated through and then you can either add the chicken back in or just spoon sauce over chicken and desired side such as rice or noodles.