In skillet with hot margarine, cook chicken 5 minutes on each side or until browned, Remove chicken from skillet.
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 and heat trough.
Serve over noodles. Sprinkle with additional paprika and garnish with parsley of desired.
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|Serving Size: 1 Serving (1314g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 407 (28%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 577.4mg||178 %|
|Sodium 2615.6mg||90 %|
|Potassium 2778.4mg||73 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 22.9g|
|Protein 224.7g||321 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1454
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