Chicken Breasts Paprika
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Chicken Breasts by Diane Rozas (pg 16) |
| Yield / serves | 2-4 servings |
| Rating | Delicious |
Ingredients
- 2 whole chicken breasts (~2 pounds), skinned, boned, and quartered
- salt and pepper
- 1 1/2 T Hungarian paprika (sweet or mild)
- 3 T butter
- 1/4 c finely chopped onion
- 1/2 c dry white wine
- 1/2 c chicken stock
- 3/4 c sour cream
- finely chopped parsley for garnish
Preparation
Sprinkle the chicken with salt, pepper, and paprika.
Melt the butter in a saute pan or heavy skillet over medium-high heat. Saute the chicken breasts for 2-3 minutes on each side, or until lightly browned. Remove the chicken to a heated platter and set aside.
Add the onion to the pan and saute over medium heat until translucent. Turn the heat up to medium-high and add the wine, stirring to dissolve any brown particles remaining on the bottom of the pan. Continue cooking until the liquid is reduced by half. Return the chicken to the pan, add the stock, and simmer for 4-5 minutes, or until the chicken breasts are tender.
Remove the chicken breasts from the pan and place on a heated platter. Over a very low fire, stir in the sour cream and heat the sauce through, for about 1 minute or less. Spoon the sauce over the chicken and sprinkle with parsley.
