I would give this recipe six stars if I could. The paprika and sour cream in the rich, creamy sauce wake up boneless skinless chicken breasts. I was pleasantly surprised at how delicious this easy to prepare dish was. To tenderize the chicken before cooking, I cut the breasts in half lengthwise and pounded them a bit between two sheets of plastic wrap. And because I wanted smaller pieces, I cut the pounded breast pieces in two. I seasoned the breast pieces with a little seasoned salt before browning them in the skillet. I followed the other directions to the letter, except I mixed in a tbsp of cornstarch instead of flour in to the sour cream. This dish exceed my expectations. I served the chicken and sauce with mashed potatoes, but this would also be good over egg noodles.

Reviewed On: Nov. 22, 2009

Very good. The mashed steamed garlic is the secret ingredient of this dish. I used a dash of Italian season on the zucchini before I placed it in the steamer. And, I also sprinkled a little bit of salt and pepper on the finished dish.

Reviewed On: Aug. 9, 2009

The sauce is so much better than the bottled variety. I liked this recipe very much and would make it again.

Reviewed On: Jul. 26, 2009