| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Butter; (50g) |
| 4 |
lg |
Chicken breasts – skin removed |
| 1 |
md |
Onion – sliced |
| 2 |
tb |
Schwartz Paprika |
| 1/4 |
ts |
Schwartz Garlic Granules |
|
|
The juice of 1/2 a lemon |
| 1/2 |
pt |
Chicken stock; (300ml) |
| 1 1/2 |
tb |
Plain flour |
| 1/4 |
pt |
Single cream.; (150ml) |
INSTRUCTIONS
Melt the butter in a large pan. Brown the chicken and remove from the
pan. Add the onions and cook gently to soften. Remove from the heat,
stir in the Paprika, Garlic Granules, lemon juice and stock. Place
the chicken back in the sauce, cover and simmer for 30 minutes.
Mix the flour with a little of the cream, blending well. Stir into the
sauce with the rest of the cream cooking for 2-3 minutes until the
sauce bubbles and thickens. Serve with buttered noodles or rice.
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