1 tb Butter
4 Skinless, boneless chicken
Breast halves 1 c Cream of mushroom soup
2 tb Paprika
1/8 ts Ground red pepper
1/3 c Sour cream
Hot cooked noodles & parsley 1>. In skillet, melt butter and brown chicken 10 minutes or until browned.
Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles.