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CHICKEN BREASTS PAPRIKA

Category:    Chicken
Yield: 2 servings
 
      6    Young tender chicken breasts    1 1/2 tb EACH: butter and cooking oil
           -(3/4 lb. for each person)          2 ts Mild paprika
 
  Heat butter and cooking oil in heavy skillet. Flour and sprinkle each
  chicken breast with paprika. Simmer, slowly, for about 20 to 30 minutes,
  turning frequently, until tender and browned. Don't overcook, because
  chicken meat will become dry and tough. Serve with warm Roquefort Sauce.
  
  Roquefort Sauce: Melt 3 Tbs butter in a saucepan. Stir in 3 Tbs flour until
  blended, then slowly, stir in 1 1/2 cups milk. When sauce is smooth and hot
  reduce heat and add 8 oz. crumbled Roquefort cheese.Season with 1/4 tsp
  paprika and 1/2 tsp dry mustard. Stir sauce until cheese is melted.
  
  Makes about 2 cups.
 

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