Garlic & Paprika Chicken
Creamy chicken in a delicious garlic and paprika sauce.
Ready in under 15 minutes
Ingredients
·
80 g Plain flour
·
2 tbsp Paprika
·
1/2 tsp Salt
·
1/2 tsp Black Pepper
·
2 Chicken breasts
·
4 Cloves of garlic chopped
·
150 ml Chicken stock
· 150 ml Double cream - * I used Philadelphia Cooking Cream Light
·
15 g Parsley chopped
Instructions
1.
In a bowl, add the flour, half of the paprika, salt and pepper. Mix
well.
2.
Slice the chicken in half lengthways to give 4 thinner fillets. Coat
each piece in the seasoned flour.
3.
Heat some cooking oil in a large frying pan, then cook the chicken over medium to high heat until golden all over. This should take 3-4
minutes on each side.
4.
Remove the chicken from the pan, then add the garlic and cook for 30
seconds. Pour in the chicken stock, double cream and remaining paprika.
5.
Get the chicken back into the pan, stir to coat, then bring to the boil
and cook until it’s thick and creamy.
6.
Sprinkle in the parsley and taste for seasoning, then dish it up. This
goes well with pasta, rice, or potatoes. I went for some baby hasselback
potatoes with broccoli.
