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Chicken With Paprika Cream
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6 boneless skinless chicken breast halves
6 tablespoons butter, divided
1 tablespoon canola oil
6 green onions, chopped
1 to 2 tablespoons paprika
2 cups heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Additional chopped green onions, optional
In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat.
Cover and cook for 5-7 minutes or until juices run clear. Remove chicken; keep
warm. In same skillet, saute onions until tender. Reduce heat to medium. Add
paprika and remaining butter; heat until butter is melted. Stir in cream, salt
and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with
chicken over rice. Garnish with onions if desired.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |