Creamy Garlic & Paprika Chicken

Ingredients

• 80 g plain flour
• 2 tbsp paprika (divided)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 chicken breasts (sliced 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 flour, half of the paprika (1 tbsp), salt, and pepper. Mix well to combine.

2. 2

   Slice the 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

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

6. 6

   Remove the chicken from the pan and set aside.

7. 7

   Add the chopped garlic to the 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

   Place the chicken back into the pan and stir to coat the fillets in the sauce.

10. 10

    Bring the liquid to a boil and continue to cook until the sauce has thickened and become creamy.

11. 11

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

12. 12

    Dish it up immediately. This goes well with pasta, rice, or potatoes.

Notes

The author suggests serving this with baby hasselback potatoes and broccoli. This recipe is also featured in the cookbook 'Speedy Weeknight Meals'.

Nutrition per serving

• main
• chicken
• creamy
• dinner
• quick
• weeknight
• pan-fried