1 tbsp. butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's cream of mushroom soup
2 tsp. paprika
1/8 tsp. ground red pepper
1/3 c. sour cream or plain yogurt
Hot cooked rice, or noodles with parsley

In skillet, in hot butter, cook chicken 10 minutes, or until browned. Remove; set aside. Spoon off fat. 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 thoroughly.

Serve over rice or noodles. Sprinkle with additional paprika and garnish with fresh parsley if desired.