Chicken Breasts in Paprika Sauce

By garciamoss

Ingredients

• 2 tbsp butter, divided
• 1 small onion, chopped
• 2 tsp paprika (sweet or spicy, whatever you fancy)
• Salt, to taste
• 1/4 cup dry white wine
• 1 cup Velouté Sauce
• 1 tbsp oil
• 1 lb chicken breast (about 2), skinned, boned and halved
• 1/3-1/2 cup heavy cream

Details

Adapted from manilaspoon.com

Preparation

Step 1

Melt 1 tbsp of the butter in a small saucepan. I usually add just about a teaspoon of oil, to prevent the butter from burning/browning.
Add the onion. Season with the paprika and salt and cook until onion is soft about 5 mins.

Add the white wine. Increase the heat, reduce the wine to about half. Once reduced, lower the heat.
Stir in the velouté sauce. Cook until heated up and everything is fully incorporated.

Set aside and keep warm.

Season the chicken halves with salt and additional paprika.

Melt the remaining 1 tbsp of butter with the oil in a large frying pan. When hot, sauté the chicken in the pan for about 3 minutes per side, or until springy when pressed.

Transfer the breasts to a serving plate. Deglaze the pan with the heavy cream.

Pour in the velouté sauce mixed with the onions. Cook until heated through.

Pour the sauce over the chicken and serve with steamed rice and green veggies.