1/3 cup whole wheat flour
1 tsp. sea salt
1 tsp. paprika
1/2 tsp. black pepper
3 Tbs. butter
10.5 oz. can cream of mushroom soup
1 cup sour cream
1/2 cup (7 oz.) canned sliced mushrooms, drained
2/3 cup shredded cheddar cheese
Preheat oven to 350 degrees F.
In a brown paper lunch bag, combine flour, salt, paprika, and pepper. Shake chicken breasts, one at a time, in flour mixture.
In a large skillet, melt butter. Brown coated chicken on both sides. Place in a lightly greased 13 x 9 baking dish.
In a separate bowl, combine soup, sour cream, and mushrooms. Pour over chicken.
Bake covered for 30 minutes, then uncovered for an additional 30 minutes. Sprinkle cheese over chicken the last 5 minutes of cooking.
Tip: Serve with a side of rice, spooning the remainder of the sauce over top.
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