3 chicken breasts, halved, boned and skinned
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 pt. sour cream
1/2 tsp. caraway seed
1/4 tsp. each salt and pepper
2 tbsp. butter

Melt butter in skillet and lightly brown chicken breasts. Place browned chicken in casserole dish. Add to drippings in skillet the soups, caraway seeds and seasonings. Simmer for 5 minutes. Blend in sour cream and let simmer a few more minutes until well mixed. Pour mixture over chicken in casserole. Bake 1 hour at 325 degrees.

Serve over rice, noodles, or mashed potatoes.