Instructions: Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add chicken and saute until cooked through, about 4 minutes per side. Transfer chicken to plate.

Add remaining 1/2 tablespoon butter and onion to skillet. Reduce heat to medium. Cover and cook 5 minutes. Mix in 3/4 teaspoon paprika, then wine and cream. Boil until sauce thickens slightly, about 2 minutes.

Return chicken and any juices to skillet; simmer to rewarm, about 1 minute. Season with salt and pepper and serve.

This recipe yields 2 servings (can be doubled).

Comments: Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.

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