1. Cut the supremes in strips. In a plastic bag mix the flour, salt and pepper. Dredge chicken in flour and shake excess.
2. In a heavy skillet melt the butter and sautÃ© the chicken until brown and tender. Lift and set aside in a serving dish. Add the shallots, mushrooms and wine to the skillet. Cook, stirring until the liquid evaporates. Reduce the heat. Add the paprika, sour cream, Worcestershire sauce and bouillon cube. Season to taste, heat the sauce and pour over the chicken. Serve with cooked rice.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.