4 skinless, boneless chicken breast halves
1 (12 ounce) container sour cream
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon paprika
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 tablespoon prepared mustard
1 1/2 tablespoons Worcestershire sauce
3 tablespoons chicken bouillon granules
1 (10 ounce) can chicken broth
1 (8 ounce) can sliced mushrooms
Place chicken fat side up in a large resealable plastic bag. Place the chicken breasts in plastic bag. Secure with a toothpick and shake to coat.
Stir chicken stock into chicken breasts and toss to coat. Place plastic bag in plastic bag with chicken breasts. Place plastic bag in freezer.
Heat butter in a large, heavy skillet. Stir flour and 1 tablespoon of paprika into pan. Place cover and chicken in refrigerator. Heat oil in skillet over medium-high heat.
Combine chicken stock, cream of chicken soup, cream of mushroom soup, paprika, oregano, parsley, butter, flour, chicken bouillon, cheese and 2 tablespoons butter in small mixing bowl. Beat until mixture is completely smooth.
Stir chicken broth into pan with chicken stock mixture, returning chicken breasts to plastic bag. Heat oil in skillet over medium heat. Add mushrooms and cook, stirring constantly, until chicken is cooked through but not brown. Turn heat to low and stir in chicken broth mixture. Simmer 250 minutes, until chicken is cooked through and liquid is reduced.
⭐ ⭐ ⭐ ⭐ ⭐