Paprika Chicken Jan Peterson
1 Tbsp. margarine 2 tsp. paprika
4 skinless, boneless chicken breast halves 1 can cream of mushroom soup
1/8 tsp. ground red pepper 1 can sliced mushrooms
1/3 cup sour cream or plain yogurt Hot cooked noodles with parsley
Cook chicken in margarine 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. Sprinkle with additional paprika and garnish with fresh parsley if desired.