Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup water1/4 teaspoon saltPepper to taste1/2 cup sour creamEnglish muffins, split and toastedCayenne pepper or paprika
Preparation
In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.
