Chicken and Scallions in Paprika Cream Sauce
1 lb. thin-sliced chicken cutlets
2 bunches scallions, sliced, light green and white parts only
2 1/2 cups heavy cream
1/2 to 1 tablespoon paprika
2 tablespoons olive oil
2 tablespoons margarine
1 cup all purpose flour
Salt and pepper
Heat olive oil and margarine in a large frying pan.
Flour chicken cutlets and fry in batches until golden brown. Remove each batch from pan and sprinkle with salt and pepper.
Add sliced scallions to the pan and sauté until tender scraping up any brown bits from the pan.
Add heavy cream to the pan and stir. Add paprika and mix well. Cook the sauce until it just starts to boil and thickens slightly. Add a bit more salt and pepper.
Pour over chicken cutlets. Allow to sit for a few minutes to let the sauce thicken a bit more.
Footnotes - I serve this with orzo pasta. My mom serves it over rice pilaf. Either way, it is delicious.
