Preparation:
1. In skillet, melt butter and brown chicken 10 minutes or until
browned. Remove; set aside. Spoon off fat.
2. In skillet, combine soup, paprika and pepper. Heat to boiling.
3. Return chicken to skillet. Cover; cook over low heat 5 minutes or
until chicken is no longer pink, stirring often.
4. Stir in sour cream. Heat through. Serve over noodles. |
