Breast of chicken with paprika sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless, boneless chicken breast halves (about | |
| 1¾ | 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 |
Directions
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.