1 tbsp. butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) cream of mushroom soup
2 tsp. paprika
1/3 c. sour cream or plain yogurt
Hot cooked noodles with parsley

In skillet, in hot butter, cook chicken 10 minutes or until brown. 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.