This is a great weeknight dinner – home at 6:30, dinner at 7:15 in front of the fire. The quality of the paprika is key here, I use Penzeys which can be found at www.penzeys.com. I added the peas to make this a one bowl dinner.
2 boneless skin-less Chicken Breasts
1/4 cup diced Frozen Onions
1 Tbsp each Butter and Canola Oil
1 Tbsp Sweet Hungarian Paprika
1 8 oz can of Tomato Sauce
1/4 cup White Wine
1/4 cup Sour Cream
1 cup Frozen Baby Peas, heat in microwave for 1 minute
Serve with Egg Noodles or White Rice
- Flatten the chicken breasts to a uniform thickness
- Heat a large saute pan and then add the butter and oil
- Add the onions and cooking until translucent
- Add the chicken and brown on one side (just a minute, remember they are thin)
- Flip over the chicken and add the wine and tomato sauce and bring to a simmer
- Simmer about 7-10 minutes until the chicken is cooked through and the sauce has reduce slightly
- About 5 minutes into the cooking time, add the warmed peas
- Remove from the heat and stir in the sour cream
