Recipe by Gene DuVigneaud

Pairing with Navarro 2004 Chardonnay Table Wine

The smoky tang of Spanish paprika combines with wine and cream to give these chicken breasts an earthy flavor that pairs well with the soft buttery flavor of the Chardonnay Table Wine. Use a good quality brand of Spanish paprika such as Chiquilin or Santo Domingo. Paprika ( also known as Pimenton ) comes in 3 varieties: mild, smoked, and hot (dolce, ahumado, and piquante).

• Chicken breasts, skin on, boneless
• 2 tbsp. butter
• 1 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 tbsp. Smoked Spanish Paprika (Pimenton Ahumado)
• 1 pinch dried thyme
• 1 cup Chardonnay Table Wine
• 1/4 cup heavy cream
• 1 Tsp. minced parsley

Thoroughly dry chicken breasts on paper towels, flatten skin side down. Heat butter and oil over medium high heat in a heavy skillet large enough to hold 4 breasts without crowding, or cook the breasts in two batches. Once the oil and butter mixture stops bubbling, add chicken with the skin side down. Lower heat to medium and cook until nicely browned, about 3-5 minutes, adjusting heat to make sure the skin doesn't burn. Turn breast over and cook another 2 minutes. Remove to a cooling dish. Using the same pan, add garlic and cook until lightly browned, add paprika and thyme, cook for 30 seconds, add wine and reduce the mixture by half over high heat. Lower the heat right before adding the chicken and simmer covered for about 4 minutes. Remove breasts to serving plate and keep warm. Add the heavy cream and reduce over high heat until the sauce is thick enough to coat a spoon. Pour over chicken breasts and season with salt and pepper, garnish with parsley.

Serves 4.