Creamy Paprika Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Chicken breasts
- 1 tsp Garlic granules
- 2 tbsp Paprika
- 2 tbsp Olive oil
- 1 Red onion (Diced)
- 200 ml Hot chicken stock (Made with 1/2 stock cube)
- 150 ml Double cream (Heavy cream)
- 1 tbsp Dijon mustard
- Sea salt and freshly ground black pepper (Season to taste)
Method
- Toss the chicken breasts in the garlic granules, half of the paprika and a little salt and pepper. Heat the oil in a large deep frying pan over a medium heat and cook the chicken breasts for 5 minutes on each side.
- Remove the chicken to a plate and cook the red onion with the remaining paprika for a few minutes.
- Add the chicken stock, double cream and Dijon mustard stir well. Season with salt and pepper.
- Add the chicken back to the pan, put a lid on the pan and cook for 5 minutes then turn the chicken over and cook for 5 minutes more.
- Check the chicken is cooked through then scatter over the chopped parsley and serve with a squeeze of lemon.