Breast of chicken with paprika sauce

Yield: 4 servings

Measure Ingredient
4 Skinless, boneless chicken breast halves (about
Pounds, total)
Salt, to taste (if desired)
Freshly ground pepper,to taste
2 tablespoons Butter
1 tablespoon Oil (corn, peanut or vegetable)
3 Sweet red bell peppers (about 1 pound)
½ cup Finely chopped onion
½ cup Celery, cut into 1-inch-long thin julienne strips
2 teaspoons Paprika
1 tablespoon White vinegar
¼ cup Chicken broth (fresh OR canned)
½ cup Heavy cream
2 tablespoons Finely chopped fresh parsley

Sprinkle the chicken pieces with salt and pepper. Heat the butter and oil in a skillet and add the chicken breast halves. Cook for about 1½ minutes on each side.

Meanwhile, core the peppers and remove the seeds and veins. Cut the peppers into lenghtwise strips about ¼ inc wide. You should hace about 3 cups. Scatter the pepper strips, onion and celery over the chicken, then sprinkle with the paprika.

After the chicken pieces have cooked for a total of 8 minutes, add the vinegar, broth and cream. Bring to a boil, then cover closely and cook for 7 to 8 minutes. Sprinkle with the parsley before serving.

Makes 4 servings.

[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown] Posted by Fred Peters.

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