Chicken Breasts Archduke

By John, 24 November, 2022
Region
France
Description

"Chicken Breasts Archduke"Here's another French dish with a creamy sauce, this time sparked up with paprika. You bake the breasts in a savory onion-butter-paprika base, then use that base on the stovetop to prepare a creamy sauce.

When you're done, you'll have a lot of sauce, but it goes great over rice or with boiled new potatoes. If you want a more elegant presentation than shown here, you can serve the breasts with minimal sauce and pass the rest in a gravy boat.

Yield
4 Servings
Preparation time
5 minutes
Cooking time
40 minutes
Total time
45 minutes
Ingredients
4 Chicken breasts (boneless, skinless)
1⁄2 t Lemon Juice
1⁄4 t Salt
1 pn White Pepper
5 T Butter (Unsalted)
1⁄2 Onion (finely chopped)
1 T Hungarian Sweet Paprika
1⁄4 c Chicken Stock
1⁄4 c Dry Vermouth
1 c Heavy Cream
2 T Fresh Parsley (chopped)
Instructions
  1. Preheat oven to 400.
  2. Rub the chicken breasts with lemon juice, then sprinkle with salt and white pepper and set aside. 
  3. In a Dutch oven or a heavy braising pan, melt the butter and cook the onions until tender and translucent. Add the paprika and mix well.
  4. Add the chicken breasts and turn to coat with the butter-onion-paprika mixture. Cover the chicken and place in the oven until done, about 25 minutes.
  5. Return the pan to the stovetop and remove the breasts to a warm plate with a cover. Scrape most of the paprika mix back into the pan.
  6. Pour the stock and vermouth into the pan. Heat to a boil and quickly reduce the liquid by half. 
  7. Stir in the cream and reduce again until the sauce has thickened. Adjust as needed with salt and white pepper.
  8. Return the breasts to the pan and let them warm up again, then sprinkle with parsley and serve hot.
Source

Mastering the Art of French Cooking