Chicken Saute With Paprika Sauce
- 2 boneless skinless chicken breast halves
- 1 1/2 teaspoons Hungarian sweet paprika
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 tablespoons butter
- 1/2 onion thinly sliced
- 1/3 cup dry white wine
- 1/3 cup whipping cream
Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate.
Add remaining 1/2 tablespoon butter and onion to skillet. Reduce heat to medium. Cover and cook 5 minutes. Mix in 3/4 teaspoon paprika, then wine and cream. Boil until sauce thickens slightly, about 2 minutes.
Return chicken and any juices to skillet; simmer to rewarm, about 1 minute. Season with salt and pepper and serve.
This recipe yields 2 servings (can be doubled).