INGREDIENTS

INSTRUCTIONS

Melt butter in heavy large skillet over medium-high heat. Sprinkle
both sides of chicken with salt, pepper and generous amount of
paprika. Add to skillet and cook until beginning to color, turning
occasionally, about 10 minutes. Transfer chicken to plate. Add onions
to skillet, stir to coat with butter and scrape up any browned bits.
Reduce heat, cover and cook until tender, stirring occasionally,  about
15 minutes.  Set chicken atop onions. Add wine and bay leaves to
skillet. Increase  heat and boil until most of wine evaporates and
mixture is syrupy,  about 8 minutes. Add broth; bring to boil. Reduce
heat, cover and  simmer until chicken is cooked through, turning
occasionally, about  30 minutes. Using tongs, transfer chicken to
platter. Tent with foil.  Mix flour and 3 tablespoons water in small
bowl until smooth. Add to  broth in skillet and mix until smooth. Add
cream and mace. Boil until  thickened to sauce consistency, stirring
occasionally, about 8  minutes. Return chicken and simmer until heated
through. Taste sauce  and adjust seasonings. Spoon potatoes onto
plates. Place chicken on  plates. Spoon sauce over; sprinkle with
parsley and serve.  Serves 4.  Bon Appetit October 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 940
Calories From Fat: 428
Total Fat: 48.1g
Cholesterol: 127.3mg
Sodium: 4429.8mg
Potassium: 1888.8mg
Carbohydrates: 58.1g
Fiber: 6g
Sugar: 18.8g
Protein: 36.3g