Pink Chicken Saute

Directions

1. 1
   Brown the chicken pieces in the butter, turning each piece to color evenly.
2. 2
   When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes.
3. 3
   Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine.
4. 4
   Simmer gently until chicken is tender.
5. 5
   Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes.
6. 6
   Remove chiken to a hot platter and reduce pan juices over high heat.
7. 7
   Add 1 cup heavy cream, heat through and blend.
8. 8
   Thicken sauce with beurre manie and taste for seasoning.
9. 9
   Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley.
10. 10
    Serve with a rice pilaf and a crisp salad.