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Sauteed Chicken Paprika
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Source: Colorado Colore
Sauted Chicken Paprika | |
4 1/2 t | sweet Hungarian paprika |
1/2 t | hot Hungarian paprika |
4-6 | boneless skinless chicken breasts |
salt | |
pepper to taste | |
1 1/4 cups (2 1/2 sticks) | butter |
1 large | onion, thinl sliced |
1/2 t | sugar |
1 c | dry white wine |
1 c | whipping cream |
Combine the sweet paprika and hot paprika in a bowl and mix well. Sprinkly 1/2 paprika mixture over the chicken. Season with salt and pepper.
Heat 2 T of the butter in a nonstick skillet over medium heat. Saute the chicken in the melted butter for 4 min per side or until cooked through. Remove the chicken to a platter with a slotted spoon, reserving the pan drippings.
Reduce the heat to medium. Add the remaining butter and the onion to the reserved pan drippings. Sprinkle with the sugar. Cook, coverred, for 5 min. stirring occasionally. Whisk in the remaining paprika misture, the wine and whipping cream. Simmer until slightly thickened, stirring frequently. Return the chicken and any collected juices to the skillet. Simmer just until heated through, stirring frequently. Season with sat and pepper. Serve immediately with hot cooked noodles or potato pancakes.
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