Chicken Paprika

• 3/4 cup vegetable juice cocktail
• 1 1/2 teaspoons flour, all-purpose
• 2 teaspoons paprika
• 1/2 teaspoon seasoned salt
• 1 teaspoon olive oil
• 1/4 cup scallions, spring or green onions sliced, including tops
• 1 each garlic cloves minced
• 1/2 pound chicken breasts cut in 2 inch strips
• 2 tablespoons sour cream dairy
• 1 cup rice cooked
• 1 x parsley leaves snipped, for garnish

1. Combine vegetable juice, flour, paprika, and salt in small bowl; set aside.
2. Heat oil in medium skillet over medium heat.
3. Add onions and garlic; cook 1 minute.
4. Add chicken strips and cook until chicken is lightly browned.
5. Add vegetable juice mixture.
6. Cook until mixture boils, stirring often.
7. Reduce heat to low; cover and simmer 15 minutes.
8. Remove from heat and stir in sour cream.
9. Serve over rice.
10. Sprinkle with parsley.
11. Microwave Oven Instructions: Combine vegetable juice, flour, paprika, and salt in small bowl; set aside.
12. Combine oil, onions and garlic in medium microproof baking dish.
13. Cover and cook on HIGH (maximum power) 1 minute.
14. Add chicken strips and cook on HIGH 1 minute.
15. Stir and cook 1 additional minute or until chicken loses its pink color.
16. Add vegetable juice mixture, cover and cook on HIGH 2 to 3 minutes, or until mixture boils.
17. Stir, cover, and cook on MEDIUM-LOW (30% power) 15 minutes.
18. Remove from oven and stir in sour cream.
19. Serve over rice.
20. Sprinkle with parsley.

vegetable juice cocktail, flour, paprika, salt, olive oil, scallions, garlic, chicken breasts, sour cream dairy, rice cooked, parsley

Taken from recipeland.com/recipe/v/chicken-paprika-38790 (may not work)