1 tablespoon Butter or margarine
4 Boneless chicken breast
1 can Cream of Mushroom Soup
2 teaspoons Paprika
1/2 teaspoon Ground red pepper
1/3 cup Sour cream
Recipe
Heat butter in skillet. Add chicken and brown on both sides. Take chicken out and place into a greased casserole dish. Add soup into skillet along with paprika and ground red pepper. Heat to a boil. Cover and cook over low heat 5 minutes. Stir in sour cream and then pour over chicken. Bake for 30 minutes at 350°F covered with foil. Serve with spaetzle or buttered noodles. Serves 4.