| | Directions | | Shake chicken in bag with flour and seasonings; let stand to form crust. Brown chicken in hot oil to a golden color. Combine onion, mushrooms with juice, sour cream, and mushroom soup; pour this mixture over chicken in a baking dish. Cover dish and bake at 375° about one hour or until tender. Sprinkle top with sliced almonds when done. Serve on bed of rice with sauce over chicken. |
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| Ingredients | | - |  | 4 boneless, skinless chicken breast |
| - | | 1/2 cup flour |
| - | | 1 teaspoon paprika |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
| - | | 4 tablespoons oil |
| - | | 1/2 cup onion, diced |
| - | | 1 - 4 ounce Can Mushrooms, sliced |
| - | | 1/2 cup sour cream |
| - | | 1 can cream of mushroom soup |
| - | | Sliced Almonds |
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