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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.