Ingredients Jump to Instructions ↓

  1. 4 Tbs butter

  2. 1 medium onion, finely chopped

  3. 1 Tbs paprika

  4. 4 - 6 skinless, boneless chicken breast halves

  5. 1/4 cup chicken stock

  6. 1/4 cup dry vermouth

  7. 1 cup heavy cream Salt and freshly ground pepper to taste Chopped fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Heat the butter in a skillet large enough to hold the chicken in a single layer. Sauté the onions until tender but not brown, about 10 minutes. Stir in the paprika. Lightly brown the chicken in the butter mixture, about 2 minutes per side. Place the skillet in a preheated 400F oven until the chicken is firm to the touch, about 6 to 8 minutes. Remove the chicken and keep warm. Add the chicken broth and vermouth to the skillet and reduce over high heat until the liquid is almost evaporated. Add the cream and reduce until the sauce has thickened slightly. Season with salt and pepper. Spoon the sauce over the chicken and garnish with chopped parsley. *


Send feedback