It was Mother's Day yesterday, so I decided to give my family a treat (I know, shouldn't it be the other way around?) :-) Well, our family day out is usually on a Monday and Sunday is the Lord's Day, so I didn't really mind waiting till the next day.
Anyway, I decided to cook them something French --- just to try something new. Chicken Breasts in Paprika Sauce - Supremes de Volaille Hongroise. Easier to say it in English, if you ask me. Also, it was an easy dish to prepare yet it looks quite elegant too.
Well, it was the rice that accompanied the chicken that sealed the deal. Am glad my British husband did not complain that I was giving him French food. He did suggest that perhaps next time I should try to use the hot paprika to give the dish a bit of a kick!
You see my hubby loves anything spicy but just like the French I only used the mild/sweet paprika for this one.
So, depending on your taste preference, you can use either the sweet or spicy paprika. Either way, I think it's a winner, especially if it is eaten with rice!
Ingredients
2 tbsp butter, divided
1 small onion, chopped
2 tsp paprika (sweet or spicy, whatever you fancy)Salt, to taste
1/4 cup dry white wine
1 cup Velouté
1 tbsp oil
1 lb chicken breast (about 2), skinned, boned and halved
1/3-1/2 cup heavy cream
Procedure
Melt 1 tbsp of the butter in a small saucepan. I usually add just about a teaspoon of oil, to prevent the butter from burning/browning.
Add the onion. Season with the paprika and salt and cook until onion is soft about 5 mins.
Add the white wine. Increase the heat, reduce the wine to about half. Once reduced, lower the heat.
Stir in the velouté sauce. Cook until heated up and everything is fully incorporated.
Set aside and keep warm.
Season the chicken halves with salt and additional paprika.
Melt the remaining 1 tbsp of butter with the oil in a large frying pan. When hot, sauté the chicken in the pan for about 3 minutes per side, or until springy when pressed.
Transfer the breasts to a serving plate. Deglaze the pan with the heavy cream.
Pour in the velouté sauce mixed with the onions. Cook until heated through.
Pour the sauce over the chicken and serve with steamed rice and green veggies.
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Wow, that looks so delicious. I have chicken breasts out for dinner and was wondering what to do with them. You gave me the answer!
ReplyDeleteHi Margaret! Glad you discovered this recipe. We love this dish and hope you like it too. Please let us know. Visit us often! :-)
ReplyDeleteThis looks so delicious and easy. I can't wait to give this recipe a try. I am always looking for new ideas for chicken breasts. Take Care, BAM
ReplyDeleteHi Bam! Thanks for stopping by here. Some friends have tried this recipe and have liked it so I hope you enjoy it too!
DeleteLove your recipes! Since i can't use cream or any dairy do you think i could use coconut milk instead?
ReplyDeleteI would think so....it will taste a little different but am sure it'll be yummy! Do let us know how it goes! Thanks!
Deleteanonymous you can also use Almond milk (unsweetened of course) it works beautifully with any cream dish. Makes AWESOME Curry Chicken
DeleteThanks for the tip.
DeleteWill definitely try this dish. Do you recommend any particular brand of paprika?
ReplyDeleteI just buy whatever I can find but if you want a more quality paprika perhaps you can try a more specialized store. You can also choose the heat level of the paprika. Thanks for stopping by.
DeleteLooks super yummy...all your recipes catch my attention...love them...Love the sauce...looks so creamy!! gonna try it soon
ReplyDeleteThanks, Shema! So kind of you to say that. :-)
DeleteHi sounds wonderful but what is veloute sauce
ReplyDeleteIt's pretty much a gravy. :-)
DeleteNever tried this recipe. thanks for sharing :)
ReplyDeleteKarachi Food
Try it Erum and am sure you'll love it. Thanks for stopping by.
DeleteFound you on Pinterest and I am pinning this now! I have everything I need for this recipe, thank you!
ReplyDeletePlease enjoy this recipe. It's one of our favorites. Thanks for stopping by India.
DeleteI made this for my family for dinner & they loved it! I changed a few things though. When I made the Veloute sauce instead of making 2 cups I made 1 cup because that is all we needed after all and added 1 1/2 teaspoon of garlic. As for the recipe, I stuck with everything other than using the wine and cream since I did not have it on hand. So, I substituted the wine for water and added a lil bit of cornstarch. As for the heavy cream, I used milk. Thanks for the recipe. It was yummy ^_^ Next time I make this recipe I will try it your way.
ReplyDeleteThis dish has become of one of the favorites in our blog and page, Priscilla. Glad you enjoyed it. Thanks for letting us know.
DeleteDear Manila this dish looks delicious and I would love to give it a try.can you please suggest an alternative to using wine?
ReplyDeleteHi Zee, you can try chicken broth though the taste will be different but it should still be fine. Thanks for asking.
DeleteMmmm! So totally trying this! The combo of Chicken and Paprika is DELICIOUS!
ReplyDelete