Kickin' Paprika Chicken

I think most people that read this know Ben doesn't enjoy chicken, for whatever reason. Well...he enjoyed this, so it is postworthy!

1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream

Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).

Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.

I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!