Chicken with Paprika
Serve with buttered egg noodles, which soak up the extra sauce.
2 tablespoons unsalted butter
1 ½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness
1 small onion, finely chopped onion
1 tablespoon sweet paprika
1/2 cup dry white wine
1 cup low-sodium canned chicken broth
1/4 cup whipping cream
1. Melt 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add half of the chicken to the skillet and saute, turning once, until cooked through, 6 to 8 minutes total. Transfer to a plate, cover with foil, and keep warm in a 200 degree oven. Repeat with remaining butter and chicken.
2. Add the onion to the skillet and cook, stirring frequently, until softened, about 3 minutes. Stir in the paprika and cook for another minute. Add wine, bring to a simmer, and stir with a wooden spoon, scraping up any brown bits from the bottom of the pan. Add the broth, bring to a boil, and reduce the mixture to ½ cup, about 4 minutes. Add the cream and cook, stirring, until thickened, another minute.
3. Pour the sauce over the chicken and serve immediately.