Saturday, March 29, 2014

Brown Derby Paprika Chicken

The Original Brown Derby Restaurant
Shaped as a Brown Derby Hat

Brown Derby Paprika Chicken
 “Specialty of the Day ~ Sundays”
This recipe from the Willshire Blvd. Brown Derby Restaurant was always served as a specialty on the Sunday dinner menu.
4 medium chicken breasts (Originally made with broiler chickens)
1/4 cup flour
3 tbsp unsalted butter
1 tbsp onion, finely chopped
1 tsp sweet paprika
1 cup chicken stock 

1 cup heavy cream
1/4 tsp celery salt
In a shallow dish dredge chicken on both sides in flour, salt and pepper. 

Heat butter in a heavy skillet and sauté chicken until golden brown on both sides. Add onion and sauté another minutes. Add paprika and blend well. Add cream, broth and celery salt. Cover and allow to simmer about 18 minutes on low heat. 
Note: The sauce should be reduced into a thick sauce. If need be you can add additional stock to thin it down
Serving suggestions: On a bed of rice or thick pasta noodles.  Serves 4.

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