Instructions: Cook the onion in 15g of the butter in a large nonstick frying pan on the boiling plate for a few minutes.

Cover and transfer to the floor of the simmering oven for about 20 minutes or until soft.

Melt the remaining butter on the boiling plate transfer to a large bowl and add salt pepper and paprika.

Dip the skin side of each chicken breast into the mixture.

Well butter the large roasting tin sprinkle with salt and pepper then arrange the chicken inside skin side up.

Slide the roasting tin on to the top set of runners in the roasting oven and roast the chicken breasts for 15 minutes or until just cooked.

Spread the cooked onion over the base of a large ov.n m mhhug shallow ovenproof dish and season.

Arrange the chicken on top cover with foil and put in the simmering oven for a few minutes while the sauce is made.

First check that there is no fat left in the roasting tin.

If there is just mop it up with a little kitchen paper.

Deglaze the roasting tin with the cream. Slide the tin on to the floor of the roasting oven for a few minutes and allow to just bubble up and boil watch carefully.

Check the seasoning and pour over the chicken and onions.

Sprinkle with parsley and serve.

This is easy and particularly suitable for the aga as it is cooked in the ovens. I f you are weightwatching substitute half the cream with stock and thicken with a level tablespoon of comflour blended with a little cold stock

Serves 10

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