Paprika-Almond Chicken Breasts

This is a restaurant-style chicken dinner that fits inside a busy weeknight. The technique is classic French: sear, then build a pan sauce from the flavorful bits left behind.

First you pound the chicken breast cutlets to an even half-inch so they cook fast and stay juicy instead of drying at the edges. Toast the sliced almonds dry, just until fragrant, then set them aside so they stay crisp. After the chicken browns in butter, white wine goes into the hot skillet and reduces to a syrupy couple of tablespoons, lifting up all those browned bits.

Off the heat, you stir in paprika, preferably the sweeter, deeper Hungarian kind, then heavy cream, which turns the sauce a gorgeous rusty rose. The almonds scattered on top add crunch against the silky sauce.

Chef Tips

• Pound the breasts to an even half-inch so they cook through quickly without overcooking the thin parts.
• Stir the paprika in off the heat; high heat scorches paprika and turns it bitter in seconds.
• Don’t skip deglazing with the wine; those browned bits are where the sauce gets its depth.
• Pour the resting juices from the platter back into the sauce so none of that flavor goes to waste.

Variations

• Use smoked paprika for a deeper, smoky version of the sauce.
• Swap the wine for chicken broth with a splash of lemon to keep it alcohol-free.
• Trade the almonds for pine nuts or chopped hazelnuts.