Breast Of Pheasant With Sour-Cream Sauce

5.0(88)

by Richard Flaste And Pierre Franey

Dinner, One Pot, Main Course

Servings

Four servings

Total time

20 min

Calories / serving

350 kcal

Ingredients (9)

serves

Instructions (3 steps)

01Sprinkle the breasts with salt, pepper and paprika.
02Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
03Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

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Rich recipe — supports nutrition-aware planning.