Chicken with Sauerkraut 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.