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Sauteed Paprika Chicken
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 | | Sauteed Paprika Chicken |
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1 tbl. butter or olive oil
1 lg. onion, thinly sliced (or more if you want)**
1/4 to 1 c. dry white wine***
4 skinless, boneless chicken breast halves
2 tsp. paprika
1/2 tsp. salt
1/4 tsp ground black pepper
4 slices Sargento Deli Style Sliced Swiss Cheese*
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| Instructions |
| Melt butter in large nonstick skillet over med. hi heat. Add onion slices and cook 8 minutes or until golden brown and tender, stirring frequently. Add wine and cook 2 to 3 minutes until wine evaporates. Meanwhile, sprinkle both sides of chicken with paprika, salt and pepper. Transfer cooked onions to bowl and set aside. Cook chicken in same skillet over med. heat until no longer pink in center. Spoon onions over chicken and top with cheese. Continue cooking until cheese is melted. *I used provolone because that's what I had! ** I used 2 med. onions because we really like sauteed onions! ***I used Marsala wine because I had forgot to get some chardonnay! (Source: Sargento's 2001 recipe booklet ) |
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| Posted by from Chris on: 02/05/03 at 09:20am
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