After a month-long food blog sabbatical, I knew I had to come back with something good. And that I did. What is better than Julia Child? And chicken? And Paprika? Nothing. Absolutely nothing.
I am always surprised at how easy Julia Child’s recipes are. Okay, they’re not super easy, they do require a little work, but I definitely think it’s harder to pronounce the names of her recipes than it is to cook them. Although, maybe I should keep my mouth shut until after I attempt to make chocolate souffle this weekend…
I think Julia’s secret is to use the freshest, most high quality ingredients. So don’t go using any frozen chicken named after a professional boxer – splurge on the fresh organic stuff. You won’t be sorry.
- 4 chicken breasts
- 1 tsp lemon juice
- salt and pepper
- 1/4 cup chicken broth
- 1/4 cup madeira wine (a dry white wine will do too, I used chardonnay)
- 1 cup whipping cream (or half & half if you’re watching your figure)
- 1 small white onion, chopped
- 5 TB butter
- 1 TB paprika
- cooking spray
- wax paper
1. Preheat the oven to 425 degrees. Season the chicken breasts with the lemon juice, salt and pepper. Set aside
2. Bring a large pot of water to boil and boil the chopped onions for one minute. Remove onions from heat, drain and rinse under cold water.
3. In a dutch oven over medium-low heat, melt the butter, and add the onions, paprika, and additional salt and pepper. Cover and turn the heat down to very low. Cook for about 10 minutes until onions are translucent.
4. Add the chicken breasts to the pan, and flip over to coat both sides in the onion mixture. Spray a piece of wax paper with cooking spray on both sides, and place on top of the chicken in the pan. Cover and cook in the oven for 10-15 minutes depending on the thickness of the chicken breasts.
5. Remove the chicken from the pan and cover to keep warm while you make the sauce. Place the dutch oven back on the stove over medium-high heat. Stir in the wine and chicken broth, bring to a boil, and continue to cook until liquid becomes somewhat syrupy.
6. Stir in the cream and continue to cook until sauce is thickened. Add additional lemon juice, salt and pepper, if needed. Pour sauce over chicken breasts and serve!
Source: Adapted from Mastering the Art of French Cooking by: Julia Child