2-2 1/2 lbs. chicken
2 Tbsp. salad oil
2 Tbsp. margarine
1 can cream of chicken soup
1 Tbsp. chopped onion
1/3 cup sour cream
1/2 tsp. paprika
dash pepper
1/2 cup cashews
Lightly dust chicken with a little flour to coat. In skillet, brown chicken in oil and margarine. Remove chicken from skillet and drain off fat. Stir to loosen browned bits. Blend in remaining ingredients except cashews; add chicken.
Cover and cook over low heat 45 minutes, stirring occasionally. Add cashews; cook 15 minutes more. If thicken sauce is desired, leave uncovered the last 15 minutes. This is good served with rice.
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