Utensils: Electric skillet or large skillet
8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed
Preheat skillet to 350 degrees (medium heat for large skillet). Season then brown chicken on both sides. Combine cream of mushroom soup, onion soup mix and lemon juice and pour over chicken. Cover and let simmer (on low) for about 20 minutes or until chicken is no longer pink.
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