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Paprika-almond Chicken Breasts

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Hungarian 4 Servings

INGREDIENTS

4 Skinned and boned chicken
breast halves
1/4 t Salt
1/4 c Sliced natural, with skin
almonds
2 t Butter or margarine
1/2 c Dry white wine
3/4 c Heavy cream
2 t Paprika, preferably
Hungarian

INSTRUCTIONS

Place chicken breasts between 2 sheets of waxed paper and gently  pound
with a meat mallet or bottom of a heavy skillet until about  1/2-inch
thick. Season with salt. Stir nuts in a large, heavy  nonstick skillet
over medium heat until fragrant and lightly toasted,  2-3 minutes.
Remove to plate. Heat butter in same skillet until  bubbly.  Add
chicken and cook about 10 minutes, turning occasionally,  until almost
opaque in center and golden on both sides. Remove to  serving platter.
Add wine to skillet and cook over high heat,  stirring in any browned
bits on bottom, until reduced to about 2  tablespoons. Remove from
heat, stir in paprika until blended, then  heavy cream until blended.
Stir over hight heat until consistency of  heavy cream. Add chicken
juice from platter and stir until blended.  Spoon over chicken, then
sprinkle with almonds. Recipe By  : Woman's Day 9-17-96  Posted to
MC-Recipe Digest V1 #258  Date: Fri, 25 Oct 1996 09:49:35 -0400 (EDT)
From: Carol Taillon <taillon@access.mountain.net>

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 374
Calories From Fat: 202
Total Fat: 22.8g
Cholesterol: 134.5mg
Sodium: 884.7mg
Potassium: 481.7mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 1.1g
Protein: 32g


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