Paprika-Almond Chicken Breasts

* Exported from MasterCook *

Paprika-Almond Chicken Breasts

Recipe By : Woman's Day 9-17-96
Serving Size : 4 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
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4 skinned and boned chicken breast halves
1/4 tsp salt
1/4 c sliced natural (with skin) almonds
2 tsp butter or margarine
1/2 c dry white wine
3/4 c heavy cream
2 tsp paprika, preferably Hungarian

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.

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