Recipe: Easy Chicken and Gravy with Variations (Franco-American Gravy recipe, 1994)

EASY CHICKEN AND GRAVY

4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10 1/2 ounce) can Franco-American chicken gravy
4 cups hot cooked rice (for serving)

Coat chicken with flour.

In medium skillet over medium heat, heat oil. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm.

Add gravy. Heat through. Serve with chicken and rice.

VARIATIONS:

HERB CHICKEN:
Add 1/8 teaspoon dried thyme leaves and 1/8 teaspoon crushed and pepper with gravy.

ORIENTAL CHICKEN:
Mix 1/4 teaspoon garlic powder with flour. Add 1 tablespoon soy sauce and 1/4 teaspoon ground ginger with gravy.

CHICKEN PAPRIKA:
Add 1/4 cup sour cream and 1/2 teaspoon paprika with gravy.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Little Can Big Ideas, Franco-American Gravy, Campbell's Soup Company, December 1994