_ Brown the chicken in butter in a casserole dish, add salt and pepper.
_ Once golden, place the escalopes in an oven dish and set aside.
_ In the casserole, brown the onion, add the white wine.
_ Let it reduce for a few minutes, then add the paprika.
_ Stir well, add the chicken stock diluted in water and bring to the boil.
_ Add the cream and pour over the chicken in the baking dish.
_ Sprinkle with grated Comté and put in the oven for 30 minutes at 200°C.
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