Paprika-Almond Chicken Breasts
Paprika-Almond Chicken Breasts recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breast halves, boneless, skinless
|
*
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
almonds
natural, sliced |
|
| 2 | teaspoons |
butter
or margarine |
|
| ½ | cup |
white wine
dry |
*
|
| ¾ | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
paprika
preferably hungarian |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
*
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
almonds
natural, sliced |
|
| 1E+1 | ml |
butter
or margarine |
|
| 118 | ml |
white wine
dry |
*
|
| 177 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
paprika
preferably hungarian |
|
Directions
Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about ½-inch thick.
Season with salt.
Stir nuts in a large, heavy nonstick skillet over medium heat until fragrant and lightly toasted, 2 to 3 minutes.
Remove to plate.
Heat butter in same skillet until bubbly.
Add chicken and cook about 10 minutes, turning occasionally, until almost opaque in center and golden on both sides.
Remove to serving platter.
Add wine to skillet and cook over high heat, stirring in any browned bits on bottom, until reduced to about 2 tablespoons.
Remove from heat, stir in paprika until blended, then heavy cream until blended.
Stir over high heat until consistency of heavy cream.
Add chicken juice from platter and stir until blended.
Spoon over chicken, then sprinkle with almonds.
