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CHICKEN SAUTE WITH PAPRIKA SAUCE
Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice
sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.
2 skinless boneless chicken breast halves
1 1/2 teaspoons Hungarian sweet paprika
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.
Makes 2 servings (can be doubled).
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