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2 tbsp. butter
4 skinned and deboned chicken breasts
2 tbsp. butter
1/2 tsp. Spanish paprika
3 tbsp. flour
2 c. milk
1/4 tsp. white pepper
3/4 tsp. salt
2 tbsp. Harvey's Bristol cream sherry

Melt 2 tablespoons butter in saute pan or skillet. Add chicken breasts. Brown on both sides and cook until tender. Set aside and keep warm. Melt 2 tablespoons butter in saucepan. Add paprika and stir well. Gradually add flour and make a roux. Scald milk. Add to roux gradually. Cook, stirring constantly until thickened. Season with salt and pepper. Add sherry. Let come to bubble and cook gently so wine won't taste raw. Strain to make smooth. Makes 2 cups. Serve over cooked chicken breasts. Serves 4.

Note: Sauce can be kept warm on the side by putting a little butter on top so a skin won't form. This Newburg sauce may be served with fish.

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