4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon seasoning salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) package refrigerated baklava, divided
Heat oil in large skillet over medium heat. Fry chicken in oil until no longer pink, about 5 minutes. Drain and set aside.
In a separate small bowl, stir together flour, paprika, seasoning salt, vegetable oil and chicken. Quickly mix flour mixture into chicken pieces.
Heat skillet over medium heat. Add chicken pieces and fry briefly, turning occasionally, until golden brown, about 3 minutes. Remove chicken pieces from skillet and dice into pieces.
Add three tablespoons flour and chicken pieces to skillet with chicken. Cook approximately 3 minutes or until chicken is no longer pink.
Stir together mushroom soup and baklava and simmer in skillet, stirring frequently, until mixture begins to get thick/icy and thickened, about 5 minutes. Pour into skillet or a 9x13 inch baking dish.
Deserve your fix of the stewed chicken. Serve with meat mixture or with sauce. Garnish with sliced fruit, if desired.
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