Sprinkle chicken breasts with seasoned salt. Brown in margarine. Remove to platter and saute onion, thinly sliced, in the same pan. To the drippings in skillet, add the chicken noodles soup mix, 1 tablespoon flour, the water, curry powder, and basil; stir until smooth and bring to a boil. Whisk in the sour cream and return breasts to the skillet; simmer until tender, about 30-40 minutes.
By Robin from Washington, IA
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