Creamy Garlic & Paprika Chicken

Ingredients

• 80 g Plain flour (for dredging)
• 2 tbsp Paprika (divided)
• 0.5 tsp Salt
• 0.5 tsp Black Pepper
• 2 Chicken breasts (sliced in half lengthways into 4 fillets)
• Cooking oil (for frying)
• 4 cloves Garlic (chopped)
• 150 ml Chicken stock
• 150 ml Double cream
• 15 g Parsley (chopped)

Steps

1. 1

   In a bowl, add the plain flour, half of the paprika (1 tbsp), salt, and black pepper. Mix well to combine.

2. 2

   Slice the 2 chicken breasts in half lengthways to create 4 thinner fillets.

3. 3

   Coat each chicken piece thoroughly in the seasoned flour mixture.

4. 4

   Heat some cooking oil in a large frying pan over a medium to high heat.

5. 5

   Add the chicken fillets to the pan and cook until they are golden all over, which should take about 3 to 4 minutes on each side.

6. 6

   Remove the cooked chicken from the pan and set aside.

7. 7

   Add the chopped garlic to the same pan and cook for 30 seconds until fragrant.

8. 8

   Pour in the chicken stock, double cream, and the remaining 1 tbsp of paprika.

9. 9

   Return the chicken to the pan and stir to coat the fillets in the liquid.

10. 10

    Bring the mixture to the boil and continue to cook until the sauce has reduced and become thick and creamy.

11. 11

    Sprinkle in the chopped parsley and taste for seasoning, adding more salt or pepper if desired.

12. 12

    Dish it up and serve immediately.

Notes

This dish pairs excellently with pasta, rice, or potatoes. The author recommends baby hasselback potatoes with broccoli.

Nutrition per serving

• main
• chicken
• creamy
• pan-fried
• weeknight meal
• comfort food