Chicken Breasts in Paprika Canard Sauce
(Serves 4)
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive Oil
- 4 boneless chicken Breast Halves (with skin)
- 3 stalks Celery, thinly sliced
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1.5 oz. Glace de Canard Gold (duck stock)*
- 1/2 cup white wine
- 1/4 cup water
- Salt and Pepper, to taste
- 2 Bay Leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried marjoram
- 1/2 tsp. dried thyme
- 1 cup sour cream
- 1 tablespoon paprika
*you can substitute Glace de Poulet Lie Gold (roasted chicken stock)
Preparation
Heat the butter and oil in a large sauté pan on medium high heat. Add the chicken breasts, brown on both sides and remove from pan and reserve. Reduce heat to medium and add celery, onion and carrots and sauté until soft and lightly colored.
Add the Glace de Canard Gold (duck stock) and stir until melted. Return the chicken to the pan, add the white wine, water, salt, herbs and spices and bring to a simmer. Cover and continue to simmer 25 to 30 minutes or until chicken is thoroughly cooked.
Remove chicken from pan and keep warm. Stir in the sour cream and paprika and simmer until the sauce just coats the back of a spoon. Adjust with additional salt and pepper if necessary.
Strain sauce through a fine mesh strainer over the chicken breasts and serve.
NOTE: this dish is wonderful served with noodles.
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