Hungarian Chicken Paprikash - cooking recipe

Ingredients

3 large onions, sliced in 1/2-inch rings
1 stick butter
4 skinless boneless chicken breasts
3 or 4 Tbsp. Hungarian sweet paprika (Budapest Best)
1 can low sodium premium chicken broth
1 1/2 c. heavy cream
wide egg noodles, cooked in separate pan

Preparation

In a large skillet, saut onions over medium heat in butter until golden on edges.
Remove onions from pan.
Brown the chicken breasts in remaining butter and return onions when chicken is lightly browned.
Add paprika and chicken broth.
Cover skillet with well fitting lid and lower heat.
Cook for about 30 to 45 minutes, checking to make sure broth is not completely cooked out. When broth has reduced by about 50 percent, add heavy cream and remove from heat.
Mix cream with onion, broth and chicken.
Add more paprika if mixture is not a beautiful pink/orange gravy.
Salt and pepper to taste.
Serve over cooked extra wide egg noodles.