Paprika Chicken Breasts
Paprika Chicken Breasts recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 4 |
chicken breast halves, boneless, skinless
|
*
|
|
| 1 | cup |
cream of mushroom soup
|
|
| 2 | tablespoons |
paprika
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| ⅓ | cup |
sour cream
|
|
|
noodles
cooked, hot |
*
|
||
|
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
*
|
| 237 | ml |
cream of mushroom soup
|
|
| 3E+1 | ml |
paprika
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 79 | ml |
sour cream
|
|
| 1 | x |
noodles
cooked, hot |
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
In skillet, melt butter and brown chicken 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.
