Chicken Paprika

¼ cup butter
3 Tbsp. all-purpose flour
2 Tbsp. paprika
1 tsp. poultry seasoning
8 skinless chicken thighs
1 can Campbell’s Healthy Choice cream of mushroom soup
1 cup reduced fat milk
8 oz. fresh mushrooms, sliced
2 Tbsp. fresh parsley, chopped
¼ tsp. dried thyme

Melt butter in microwave. Remove from oven and stir in flour, paprika, and poultry seasoning. Place chicken in greased baking dish. Spread buttery paprika mixture over chicken. In a separate bowl, whisk the soup and milk until blended. Stir in sliced mushrooms. Pour liquid mixture over chicken. Sprinkle parsley and thyme on top. Bake covered at 350 degrees for 35 minutes. Uncover and bake for 20 minutes more or until chicken is cooked through. Serves 8.

Chicken Cranberry

1-1/2 pounds boneless, skinless chicken thighs
2 Tbsp. olive oil
3 shallots, peeled and chopped
8 oz. bag fresh cranberries, rinsed
¾ cup water
1/3 cup apple cider vinegar
1 Tbsp. honey
¾ tsp. ground ginger
¼ tsp. allspice

Heat olive oil in large skillet. Sauté shallots until beginning to brown. Add cranberries, water, vinegar and honey. Cook until the berries soften and begin to burst. Stir occasionally. When cranberries are softened, add the ginger and allspice.

Preheat oven to 400 degrees. Place chicken thighs in greased baking dish. Spread cranberry mixture over chicken. Bake for 45 minutes or until cooked through. Serves 4 to 6.