Name: Chicken Sauté with Paprika Sauce
Yield: Makes 2 servings (can be doubled)
Ingredients: 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

Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.

Recipe information

Yield
Makes 2 servings (can be doubled)

Ingredients

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

Preparation

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.

TagsWhite Wine Wine Alcohol Beverages Chicken Breast Chicken Poultry Paprika Herbs & Spices Main Dinner Nut Free Gluten Free 5 Ingredients or Fewer Weeknight Meals Quick Saute Bon Appétit

Recipe notes

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