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1 tablespoon Butter
1 cup Mushroom Soup
4 Chicken Breast, Skinned
2 tablespoon Paprika
1 dash Cayenne
1/3 cup Sour Cream
In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 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.
Stir in sour cream. Heat through. Serve over noodles.
1 cup Mushroom Soup
4 Chicken Breast, Skinned
2 tablespoon Paprika
1 dash Cayenne
1/3 cup Sour Cream
In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 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.
Stir in sour cream. Heat through. Serve over noodles.
