2 tablespoons vegetable oil
6 large chicken breast halves
1 (16 ounce) can sliced potatoes, drained
1 (16 ounce) can sauerkraut, drained
1/2 teaspoon caraway seed
1/4 teaspoon crushed red pepper
Dairy sour cream

Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat. Add potatoes to skillet. Mix sauerkraut, caraway seed and red pepper; spoon over potatoes. Cover and cook over low heat until chicken is done, 35 to 40 minutes.

Serve with sour cream.

Yields 6 servings.

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