Doobie'S Hungarian Paprika Chicken

• 2 lb. boneless, skinless chicken breasts
• 6 Tbsp. butter
• 1 1/2 c. coarsely chopped onion
• 2 1/2 Tbsp. sweet Hungarian paprika
• 1 tomato, peeled and chopped
• 1 1/2 c. sliced mushrooms
• 3 Tbsp. flour
• 1/3 c. heavy cream
• 1 c. sour cream
• 1 can Campbell's golden mushroom soup

1. Rinse and dry chicken.
2. Melt butter in a heavy pan.
3. Cook onion in butter until onion is transparent.
4. Add chicken.
5. When chicken is browned, remove from skillet and set aside.
6. Mix in paprika with onion and butter.
7. Cook for 1 minute.
8. Beat together heavy cream, flour, sour cream and soup.
9. Add to onion mixture and cook on very low heat until slightly thickened.
10. Add the tomato and mushrooms.
11. Cook 3 to 5 minutes or until mushrooms are just done.
12. Return chicken to skillet and simmer on very low heat for 20 minutes.
13. Serve over hot egg noodles.

chicken breasts, butter, onion, sweet hungarian paprika, tomato, mushrooms, flour, heavy cream, sour cream, campbells golden mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726327 (may not work)