Heat butter and 1/2 olive oil in skillet (or wok) over medium heat until foam subsides. Add onion. Saute, stirring, for three minutes. Add chicken breasts and saute for 5 minutes on each side. Stir in paprika, salt, pepper, brown sugar, vinegar and remaining olive oil. Cook, stirring, for about 2 minutes.INGREDIENTS
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 cup chopped onion
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon tomato paste
- 1/2 cup sour cream
- salt and pepper to taste
- 6 boneless, skinless chicken breasts
- 1-8 ounce tin unsweetened pineapple
- 1 tablespoon Hungarian paprika
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 1-8 ounce tin stewed tomatoes
Meanwhile, bring chicken stock and wine to a boil in a small saucepan. Add pineapple, tomatoes and tomato paste, stirring until sauce is smooth. Reduce heat and add sour cream.
Pour the sauce over chicken in the skillet, cover, and simmer for 10 minutes. Serve immediately.
If you have any recipes that you would like to share, please feel free to e-mail them to me. I will try to change my recipe every week.
