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Chicken Breasts Archduke




Source of Recipe


From "Mastering the Art of French Cooking (Volume 1)," by Julia Child et al, Random House, 1989.


List of Ingredients




4 Tblsp. butter
1 medium onion, finely chopped
1 Tblsp. paprika
4 - 6 skinless, boneless chicken breast halves
1/4 cup chicken stock
1/4 cup dry vermouth
1 cup heavy cream
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish


Recipe



Heat the butter in a skillet large enough to hold the chicken in a single layer. Sauté the onions until tender but not brown, about 10 minutes. Stir in the paprika. Lightly brown the chicken in the butter mixture, about 2 minutes per side. Place the skillet in a preheated 400° F. oven until the chicken is firm to the touch, about 6 to 8 minutes. Remove the chicken and keep warm. Add the chicken broth and vermouth to the skillet and reduce over high heat until the liquid is almost evaporated. Add the cream and reduce until the sauce has thickened slightly. Season with salt and pepper. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6.