1 tb Butter
4 Chicken breast halves;
- skinless, boneless
1 c Cream of mushroom soup
2 tb Paprika
1/8 ts Ground red pepper
1/3 c Sour cream
Cooked noodles; hot
Parsley
In skillet, melt butter and brown chicken 10 minutes or until
browned. Remove; set aside. Spoon off fat.
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.
Stir in sour cream. Heat through. Serve over noodles.
