| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Cucumbers, peeled and cut | |
| into 1/4-inch slices | ||
| 4 | Whole chicken breasts, boned | |
| and cut into strips | ||
| 2 | T | Paprika, divided |
| 2 | oz | Butter |
| 2 | oz | Oil |
| 1 | Onion, finely diced | |
| 4 | oz | White wine |
| 1 | pt | Whipping cream |
| Salt | ||
| Pepper | ||
| Lemon juice | ||
| Worcestershire sauce |
INSTRUCTIONS
Blanch cucumbers in 2 quarts of boiling, salted water. Remove and refresh cucumbers in cold water. Season chicken strips with salt and 1 teaspoon paprika. Melt butter in skillet. Add oil. Allow to start browning and add diced onion. Stir. Add chicken and brown on all sides. Remove chicken from skillet and keep warm. Add paprika and cook for 2 minutes over moderate heat. Add white wine and reduce by half. Add whipping cream and reduce until thick. Season with salt, pepper, lemon juice and Worcestershire sauce to taste. Add chicken and cucumbers. Serve immediately. Yield: 4 servings. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 823
Calories From Fat: 646
Total Fat: 73.3g
Cholesterol: 266.6mg
Sodium: 193.8mg
Potassium: 458.9mg
Carbohydrates: 8.8g
Fiber: 1.6g
Sugar: 1.9g
Protein: 30g