Grandma’s cream of mushroom soup skillet chicken thighs


2 tablespoons butter
1/2 onion thinly sliced 
2 cloves garlic, minced
4 boneless, skinless chicken thighs
1 cup flour
Cream of Mushroom soup
1/2 can milk

1 teaspoon paprika
2 teaspoons seasoning salt
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon pepper
Egg



Fry butter in skillet on medium heat.  Add onion and cook 3 minutes, stirring occasionally.  Saute garlic then turn heat low while breading the chicken thighs.  Mix the flour, seasoning salt, paprika, salt, and pepper together. In another bowl, crack an egg.  Beat the egg.  Dredge the chicken in the flour mixture then coat it with egg before frying.  Turn the heat back up to medium.  Fry 7-8 minutes each side or until golden brown.  Add cream of mushroom soup with milk.  Cover and let simmer 10 minutes.  Serve with rice and a vegetable.

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