Chicken with Paprika Cream


  • Six boneless skinless chicken breasthalves
  • 6 tablespoons butter, divided
  • 1 tablespoon vegetable oil
  • Six green onions,chopped
  • 1 to 2 tablespoons paprika
  • 2 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
  • Additional chopped green onions, optional


  1. In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat.  Cover and cook for 5 to 7 minutes or until juices run clear.
  2. Remove chicken; keep warm
  3. In the same skillet, sauté onions until tender reduce heat to medium
  4. Add paprika and remaining butter; heat until butter is melted.
  5. Stir in the cream, salt and pepper; cook and stir until sauce is thickened about four minutes.
  6. Serve with chicken over rice.
  7. Garnish with onions if desired.
  8. Enjoy!

Yield: 6 servings

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