Paprika Chicken
| 1 tablespoon margarine | 4 skinned & boned chicken |
| 1 (10 3/4-ounce) can reduced- | breast halves |
| sodium cream of mushroom soup | 1 tablespoon paprika |
| 1/2 teaspoon salt | 1/2 teaspoon ground red pepper |
| 1/3 cup reduced-fat sour cream | Hot cooked egg noodles |
Melt
Melt margarine in a large skillet over medium-high heat; add chicken, and cook until browned on both sides.
Combine
Combine soup, paprika, salt, and red pepper; add to skillet, turning chicken to coat. Cover and cook over medium heat 8 minutes or until chicken is done.
Remove
Remove chicken; keep warm. Stir sour cream into pan drippings and cook 1 minute.
Place
Place chicken on noodles; top with sour cream mixture. Sprinkle with parsley. Yield: 4 servings.
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