Breast Of Pheasant With Sour-Cream Sauce

• 4 boneless, skinless pheasant breasts, about 1/3 pound each
• Salt and freshly ground pepper to taste
• 2 teaspoons paprika
• 2 teaspoons butter
• 1/2 cup finely chopped onions
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1/4 cup dry white wine
• 13 cup heavy cream
• 13 cup sour cream

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

pheasant breasts, salt, paprika, butter, onions, thyme, white wine, heavy cream, sour cream

Taken from cooking.nytimes.com/recipes/3418 (may not work)