Yield: 4 servings

1 tb Butter
2 tb Paprika
4 Skinless, boneless chicken Breast halves
1/8 ts Ground red pepper 
1/3 c Sour cream
1 c Cream of mushroom soup
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.



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