Paprika-almond Chicken Breasts Recipe

Paprika-almond Chicken Breasts Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
4: Skinned and boned chicken,
Breast halves,
1/4 tsp: Salt,
1/4 cup: Sliced natural, with skin
Almonds,
2 tsp: Butter or margarine,
1/2 cup: Dry white wine,
3/4 cup: Heavy cream,
2 tsp: Paprika, preferably
Hungarian,

Directions:

Place chicken breasts between 2 sheets of waxed paper and gently
pound with a meat mallet or bottom of a heavy skillet until about
1/2-inch thick. Season with salt.

Stir nuts in a large, heavy nonstick skillet over medium heat until
fragrant and lightly toasted, 2-3 minutes. Remove to plate.

Heat butter in same skillet until bubbly. Add chicken and cook about
10 minutes, turning occasionally, until almost opaque in center and
golden on both sides. Remove to serving platter.

Add wine to skillet and cook over high heat, stirring in any browned
bits on bottom, until reduced to about 2 tablespoons. Remove from
heat, stir in paprika until blended, then heavy cream until blended.
Stir over hight heat until consistency of heavy cream.

Add chicken juice from platter and stir until blended. Spoon over
chicken, then sprinkle with almonds.

Recipe By : Womans Day 9-17-96

From: Carol Taillon ~0400 (


Source from luhu.jp