2
tazas de crema para batir (heavy whipping cream)
1
cucharadita de sal
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Instrucciones
1
En un plato mezcla la paprika y el harina. Presiona las pechugas de pollo sobre esta mezcla seca de ambos lados.
2
Precalienta el horno a 350 °F. En un sartén de 12 pulgadas, calienta 2 cucharadas de mantequilla a fuego medio alto. Cocina el pollo 4 minutos por lado hasta que se vean doraditos; coloca en un molde de vidrio sin engrasar de 13 X 9 pulgadas.
3
En el mismo sartén, pon los champiñones rebanados. Calienta a fuego medio alto hasta que estén ligeramente dorados; revolviendo ocasionalmente. Retira el fuego y deja los champiñones a un lado. Agrega sobre el pollo. Agrega el resto de la mantequilla y los echalotes a la sartén. Cocina durante 2 minutos. Reduce el fuego a medio; agrega el vino de Madeira, la crema y la sal. Cocina de 20 a 25 minutos revolviendo frecuentemente, hasta que espese ligeramente y que la salsa se reduzca un poco.
4
Agrega sobre el pollo y los champiñones. Cubre y hornea 15 a 20 minutos o hasta que el jugo del pollo se vea claro y que un termómetro insertado en el centro de la parte mas gruesa lea 170°F.
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