Servings: 4

2 Boneless Skinless Chicken Breast 2 Boneless Skinless Chicken Breast
1 1/2 tsp. Sweet Paprika or more to taste 1 ½ tsp. Sweet Paprika or more to taste
Salt and Pepper Salt and Pepper
1 1/2 Tbsp. Butter 1 ½ Tbsp. Butter
1/2 Onion, thinly sliced ½ Onion, thinly sliced
1/2 C. Dry White Wine ½ C. Dry White Wine
1/3 C. Heavy Cream ⅓ C. Heavy Cream

Sprinkle chicken with ¾ tsp. Paprika, then salt and pepper.
Melt 1 Tbsp. butter in nonstick skillet over med-high heat.
Add chicken and saute until cooked through. Transfer to a plate.
Add remaining butter and onion to skillet. Reduce heat to med. and cover. Cook about 5 minutes.
Mix in ¾ tsp Paprika, white wine and cream. Boil until sauce thickens, about 2 min.
Return chicken and juices, cook until warmed through.