Paprika-Almond Chicken Breast
4 skinned and boned chicken
1 breast halves
1/4 tsp salt
1/4 cup sliced natural (with skin)
2 tsp butter or margarine
1/2 cup dry white wine
3/4 cup 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.