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Creamy Garlic and Paprika Chicken

Total Time 45 minutes
Servings 2

Ingredients

  • 80 g plain flour
  • 2 tbsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 Sicín Sásta chicken breasts
  • 4 cloves garlic chopped
  • 150 ml chicken stock
  • 150 ml double cream
  • 15 g parsley chopped

To Serve

  • Baby potatoes Hasselback
  • Tenderstem broccoli

Instructions

  • 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.

Notes