Recipe: Easy Chicken and Gravy with Variations (using canned gravy)

EASY CHICKEN AND GRAVY WITH VARIATIONS

4 skinless, boneless chicken breast halves (about 1 pound total)
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 to skillet. Heat through. Serve with chicken and rice.

VARIATIONS:

HERB CHICKEN:
Add 1/8 teaspoon dried thyme leaves, crushed and 1/8 teaspoon ground black 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
Source: Recipe ad pamphlet: Franco American Gravy, Little Can Big Ideas, Campbell Soup Company, 1994