Chicken Saute With Paprika Sauce

Submitted by Mom2Rose

"Source: Bon Appetit November 2000"

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 2

ingredients

• 2 boneless skinless chicken breast halves
• 1 1⁄2 teaspoons sweet Hungarian paprika
• 1 1⁄2 tablespoons butter
• 1⁄2 onion, thinly sliced
• 1⁄3 cup dry white wine
• 1⁄3 cup whipping cream

directions

1. Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper.
2. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat.
3. Add chicken and sauté until cooked through, about 4 minutes per side.
4. Transfer chicken to plate.
5. Add remaining 1/2 tablespoon butter and onion to skillet.
6. Reduce heat to medium.
7. Cover and cook 5 minutes.
8. Mix in 3/4 teaspoon paprika, then wine and cream.
9. Boil until sauce thickens slightly, about 2 minutes.
10. Return chicken and any juices to skillet; simmer to rewarm, about 1 minute.
11. Season with salt and pepper and serve.

Reviews

[PaulaG]

Delicious and quick. I used 2 large boneless skinless chicken breasts that were butterflied and then flattened somewhat for even cooking. Chicken stock replaced the white wine and plain yogurt was used instead of heavy cream. The chicken was served with steamed brocolli. This is a quick and delicious dish that I can see myself making again. Made for Aussie Swap.

 

[Mia in Germany]

Excellent dish! So easy to make, but extremely flavourful. I used almond cream instead of cow's milk cream, and it was perfect. Thanks for sharing!<br/>Made for Make My Recipe Reunion Game / AUS / NZ Forum

 

[Kiwi Kathy]

So easy to make that it qualifies as a midweek meal. Tasty and very enjoyable. I used Smoked Pararika, cause that is all I had in pantry and used boned out thighs and drumsticks as I prefer them to chicken breast which can tend to be a bit dry and chewy especially when frying. Made and enjoyed for the Ausssie / Kiwi Swap April 2012.

 

[Chef floWer]

Yum! I made this recipe for my self because I cooked a red meat recipe for Hubby and Little Miss (I don't eat red meat). I really enjoyed the flavours. Served with steam rice and green salad. Thank you Mom2Rose

 

[Crafty Lady 13]

I made this recipe over at my in-law's house. The chicken breasts that I had were very thick so I sliced them in half thickness wise so that they would cook faster and more evenly. The chicken turned out juicy and very, very flavorful. Everyone raved over this dish. I will be putting this one into my keeper file. Made for June 2011 Aus/NZ Swap.