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From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4-6 skinned and boned chicken breasts
Pound each chicken breast evenly to about 1/2 inch thick. In large heavy bottomed skillet or saute pan, melt butter. Saute the chicken pieces about 3 minutes per side. Remove chicken breasts to platter. In skillet, add the sliced onions, paprika, salt and pepper. Cook and stir with silicone spatula or spoon about 6-7 minutes, or until onions are tender and starting to carmelize. Return chicken breasts to pan. Add broth. Cover. Cook over medium heat about 7-10 minutes. Can be placed in a hot oven at this point to finish the cooking if you desire. Remove chicken to a clean serving platter. Into pan juices stir the sour cream mixed with the flour. Simmer and stir until juices thicken. Serve chicken and gravy with hot cooked rice.
Recipe created 2004-06-28.