Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 4 \N | Skinless, boneless chicken |
| \N \N | Breast halves |
| 1 cup | Cream of mushroom soup |
| 2 tablespoons | Paprika |
| ⅛ teaspoon | Ground red pepper |
| ⅓ cup | Sour cream |
| \N \N | 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.