Ingredients:

4 tablespoons unsalted butter, divided

• 3 tablespoons
• 1 tablespoon

1 large onion,  sliced

Kosher salt and freshly ground black pepper

4 cloves garlic, pressed

2 tablespoons Hungarian sweet paprika

1/4 teaspoon cayenne

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1/8 teaspoon sugar

1 1/2 pounds skinless, boneless chicken breasts, trimmed and cut into 3/4-inch pieces

1/4 cup heavy cream

1 tablespoon white wine vinegar

Directions:

Melt 3 tablespoons of the butter in a large saucepan.  (Smaller of the two large steel pans) (Front left eye on 6)

Add the onions, season with salt and pepper and cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes.

Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.

Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.

Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.

Add the chicken to the sauce and bring to a simmer.

Cook over medium-low heat until the chicken is tender, about 15 minutes.  (Once simmering, reduce heat to 4 or less, to maintain simmer.)

Stir in the heavy cream and vinegar.

Serve.