In a bowl, combine flour, half of the paprika, salt, and pepper. Mix well.
Slice the chicken breasts in half lengthways to create four thinner fillets. Dredge each fillet in the seasoned flour mixture.
Heat oil in a large frying pan and cook the chicken over medium to high heat until golden on both sides, about 3-4 minutes per side.
Remove the chicken from the pan and set aside.
Add chopped garlic to the pan and cook for 30 seconds until fragrant. Pour in the chicken stock, double cream, and the remaining paprika. Stir well.
Return the chicken to the pan, coat with the sauce, and bring to a boil. Continue cooking until the sauce is thick and creamy.
Sprinkle with chopped parsley, adjust seasoning as needed, and serve with baby Hasselback potatoes and tenderstem broccoli.
