• 4 Tbs butter
• 1 medium onion, finely chopped
• 1 Tbs paprika
• 4 - 6 skinless, boneless chicken breast halves
• 1/4 cup chicken stock
• 1/4 cup dry vermouth
• 1 cup heavy cream
  Salt and freshly ground pepper to taste
• Chopped fresh parsley for garnish

Directions

Heat the butter in a skillet large enough to hold the chicken in a
single layer. Sauté the onions until tender but not brown, about 10
minutes. 

Stir in the paprika. Lightly brown the chicken in the
butter mixture, about 2 minutes per side. Place the skillet in a
preheated 400F oven until the chicken is firm to the touch,
about 6 to 8 minutes. Remove the chicken and keep warm. 

Add the
chicken broth and vermouth to the skillet and reduce over high heat
until the liquid is almost evaporated. Add the cream and reduce until
the sauce has thickened slightly. 

Season with salt and pepper. Spoon
the sauce over the chicken and garnish with chopped parsley.