Categories: Poultry 
      Yield: 4 servings 
  
      1 tb Butter                              2 tb Paprika 
      4    Skinless, boneless chicken        1/8 ts Ground red pepper 
           Breast halves                     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.