Pink Chicken Saute

1. 1

   Brown the chicken pieces in the butter, turning each piece to color evenly.

2. 2

   When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes.

3. 3

   Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine.

4. 4

   Simmer gently until chicken is tender.

5. 5

   Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes.

6. 6

   Remove chiken to a hot platter and reduce pan juices over high heat.

7. 7

   Add 1 cup heavy cream, heat through and blend.

8. 8

   Thicken sauce with beurre manie and taste for seasoning.

9. 9

   Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley.

10. 10

    Serve with a rice pilaf and a crisp salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.