Cut breasts in half. Mix flour and salt, coat chicken. On med-high, heat salad oil and butter. Cook half of cutlets at a time until lightly browned (about 1 minute). If necessary add more oil and butter. Remove chicken. Over med-high heat cook onion (in drippings) until almost tender. Stirring occassionally. Stir in paprika and cook 1 min. Add half & half and 1/2 teaspoon salt. Cook 3 minutes or until thickened. Return chicken and heat through.
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 4|
|Calories from Fat: 174 (38%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 159.3mg||49 %|
|Sodium 246.9mg||9 %|
|Potassium 774mg||20 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9g|
|Protein 57.6g||82 %|
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Calories per serving: 456
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