| 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 |
tb |
Paprika; divided |
| 2 |
oz |
Butter |
| 2 |
oz |
Oil |
| 1 |
sm |
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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