Ingredients
2 tablespoons paprika1 to 2 tablespoons Southwest marinade mix1/8 teaspoon salt1/8 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons olive oil1/4 cup water2 tablespoons soy sauce5 teaspoons lemon juice1/2 cup sour cream
Preparation
In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat; refrigerate for 10 minutes.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
Add the water, soy sauce and lemon juice to skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken.
