1 tablespoon butter
4 skinless boneless chicken breast halves
1 cup condensed cream of mushroom soup
2 tablespoons paprika
1/8 teaspoon ground red pepper
1/3 cup sour cream
In skillet, melt butter and sauté chicken 10 minutes or until browned. Remove and set aside. Wipe out skillet. Using same skillet, combine soup, paprika and pepper and heat to
boiling. Return chicken to skillet. Cover; cook over low heat 5-10 minutes or until chicken is no longer pink, stirring often. Stir in sour cream. Heat through. Serve over noodles if desired..