ats
tgh
I love this paprika cream chicken. It’s quick and easy to make and full of flavour. It’s great served with rice, bread, potatoes or even over pasta if you wish. Then all you need is some veg on the side and dinner’s ready.
Although I love smoked paprika, I don’t use it here. I stick with the warm, earthy, unsmoked variety. If you want to add some heat to your meal then a little cayenne would be a good way to go, but I like this sauce just as it is.
My favourite way to serve this is with some seasonal veg and a good chunk of freshly baked bread to clean the plate with.
PAPRIKA CREAM CHICKEN
INGREDIENTS
2 tablespoons oil
8 large or 12 small chicken fillets (tenders)
Salt and pepper
½ teaspoon mixed dried herbs such as oregano, basil, herbes de Provence etc
1 large clove garlic finely sliced
2 teaspoons paprika
200 ml (1 cup) chicken stock
100 ml (½ cup) single cream
Seasoning to taste
INSTRUCTIONS
bwh
Although I love smoked paprika, I don’t use it here. I stick with the warm, earthy, unsmoked variety. If you want to add some heat to your meal then a little cayenne would be a good way to go, but I like this sauce just as it is.
My favourite way to serve this is with some seasonal veg and a good chunk of freshly baked bread to clean the plate with.
PAPRIKA CREAM CHICKEN
INGREDIENTS
2 tablespoons oil
8 large or 12 small chicken fillets (tenders)
Salt and pepper
½ teaspoon mixed dried herbs such as oregano, basil, herbes de Provence etc
1 large clove garlic finely sliced
2 teaspoons paprika
200 ml (1 cup) chicken stock
100 ml (½ cup) single cream
Seasoning to taste
INSTRUCTIONS
- Pour 1½ tablespoons of the oil into a non-stick frying pan and place over a medium heat.
- Sprinkle the mixed herbs evenly over the chicken and season well.
- Pan-fry the fillets for 5-6 minutes on each side until golden brown and cooked through. Turn the heat down and add a dash more oil. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through.