| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinned and boned chicken breast halves |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Sliced natural (with skin) almonds |
| 2 |
ts |
Butter or margarine |
| 1/2 |
c |
Dry white wine |
| 3/4 |
c |
Heavy cream |
| 2 |
ts |
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>
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