Directions:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1251.79 Kcal (5241 kJ) | ||
| Calories from fat | 843.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.73g | 144% | |
|---|---|---|---|
| Cholesterol | 487.41mg | 162% | |
| Sodium | 335.11mg | 14% | |
| Potassium | 972.26mg | 21% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 82.7g | 165% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.9mg | 27% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 220.85 Kcal (925 kJ) | ||
| Calories from fat | 148.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.54g | 144% | |
|---|---|---|---|
| Cholesterol | 85.99mg | 162% | |
| Sodium | 59.12mg | 14% | |
| Potassium | 171.53mg | 21% | |
| Total Carbs | 0.72g | 1% | |
| Sugars | 0.17g | 4% | |
| Dietary Fiber | 0.13g | 3% | |
| Protein | 14.59g | 165% | |
| Vitamin C | 2.5mg | 24% | |
| Iron | 0.9mg | 27% | |
| Calcium | 14.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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