Breast Of Pheasant With Sour-Cream Sauce

1. 1

   Sprinkle the breasts with salt, pepper and paprika.

2. 2

   Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer.

3. 3

   Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned.

4. 4

   Turn the breasts and cook for 3 minutes more.

5. 5

   Add the onions and thyme.

6. 6

   Stir and cook until the onions are wilted.

7. 7

   Add the wine to dissolve the brown particles that cling to the bottom of the pan.

8. 8

   Continute cooking until most of the wine evaporates.

9. 9

   Add the heavy cream and cook until the liquid is reduced by half.

10. 10

    Add the sour cream, blend well and bring to a boil, stirring until smooth.

11. 11

    Taste and adjust the seasonings and serve very hot.

* Per serving · 4 servings · Values may vary.

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