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Ingredients:

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
 

Directions:

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..

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