6 tbsp. butter or margarine, divided
1 tbsp. vegetable oil
6 green onions, chopped
1-2 tbsp. paprika
2 cups heavy whipping cream
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice
Additional chopped green onions, optional
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| CHICKEN WITH PAPRIKA CREAM | ||
| Yields 6 servings | ||
| 6 boneless skinless chicken breast halves 6 tbsp. butter or margarine, divided 1 tbsp. vegetable oil 6 green onions, chopped 1-2 tbsp. paprika 2 cups heavy whipping cream 1 tsp. salt 1/4 tsp. pepper Hot cooked rice Additional chopped green onions, optional |
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| In a large skillet, brown chicken in 1 tbsp. butter and oil over medium heat. Cover and cook for 5-7 minutes or until juices run clear. Remove chicken; keep warm. In the same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in the cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken over rice. Garnish with onions if desired. | ||