Recipe - Paprika-Almond Chicken Breasts

4 Skinned and boned chicken
breast halves
One fourth teaspoon Salt
One fourth cup Sliced natural (with skin)
almonds
2 teaspoon Butter or margarine
One half cup Dry white wine
Three fourths cup Heavy cream
2 teaspoon 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 1/2inch thick.
Season with salt.
Stir nuts in a large, heavy nonstick skillet over medium heat until
fragrant and lightly toasted, 23 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.
Recipe By : Woman's Day 91796

Posted to MCRecipe Digest V1 #258

Date: Fri, 25 Oct 1996 09:49:35 0400 (EDT)

From: Carol Taillon taillon@access.mountain.net