My family loves this recipe, which serves four people. Preheat the oven to 400 degrees Fahrenheit. Two thirds of a cup of minced white onions; Five tablespoons of butter (or vegetable margarine for non-dairy); Salt and pepper; A tablespoon of Hungarian paprika; Four boneless skinless chicken breasts; One half teaspoon of lemon juice; Two tablespoons of minced fresh parsley to garnish; Waxed paper, the size of the casserole dish, buttered one side; A heavy three-quart casserole dish with lid For the cream sauce: A quarter cup of brown stock or beef bouillon; A quarter of a cup of Madeira or dry white Vermouth; One cup of cream (or coconut milk for non-dairy) Rub the chicken breast with the lemon juice and season to taste with salt and freshly ground white pepper, then add the chicken breasts to the dish, turning to coat them with the melted butter. Place the waxed paper, buttered side down, over the chicken breasts. Cover the casserole dish and bake in preheated oven for about ten minutes or until the chicken is no longer pink inside. When done, remove and discard the waxed paper. Remove Chicken pieces to platter and keep them warm. For
the cream sauce: add the Madeira or dry white Vermouth to the dish containing
the butter and onions. Boil over high heat, stirring until it goes syrupy.
Stir in the cream and boil down again over high heat until the cream coats the
back of a spoon. Remove from the heat. Taste the sauce and adjust
seasoning by adding salt and pepper and maybe some drops of lemon juice, as
needed. Pour the sauce over the chicken breasts and garnish with two
tablespoons of minced fresh parsley. Serve immediately and enjoy!
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