1 1/2 lb. boneless chicken breasts
1 medium red onion, chopped
1 (15 oz.) can chicken broth (Swanson)
1 pint heavy whipping cream (2 cups)
1 tbsp. white distilled vinegar
real paprika (I use Hungarian Pride of Szeged)
1/8 cup all-purpose flour
1/4 cup water
3 tbsp. butter, divided

In a deep skillet brown chicken using 2 tablespoons butter on medium-high heat.

In a small saucepan sauté onion using 1 tablespoon butter. When chicken is brown add chicken broth and reduce heat to low.

When onion is cooked add heaping amounts of paprika on top of the onion and add the vinegar to keep paprika moist and stir for 1 to 2 minutes then add onion to the simmering chicken and broth.

Continue to simmer for 40 minutes then add heavy whipping cream and continue another 10 minutes then mix flour with water and add to thicken sauce.

Serve with mashed potatoes, peas and carrots.

Submitted by: Pumpkin Head