So this summer I was with my mum and she handed her kitchen over to me so she could ‘chill’. I was more than happy to take over and let her relax on the couch with a cup of tea. Dinner at home was creamy garlic and paprika chicken. It was so yummy and took no time to make it. I served it with hasselback potatoes and sautéed vegetables which cooked in the same time it took to make the chicken. I love how the kids licked their plates clean (even though I wouldn’t usually allow them to lick the plates clean). But to be completely honest, it tasted so good I wanted to as well!
If you are looking for the recipes for the hasselback potatoes and the sautéed vegetables are here!
Ingredients
4 chicken breasts
1/2 cup flour
1/2 teaspoon black pepper
2 tablespoons paprika- divided
1/2 teaspoon salt
2 tablespoon oil
1 heaped teaspoon garlic paste
150 ml chicken stock
150 ml heavy cream
A handful of chopped parsley
Instructions
In bowl, combine the flour, half the paprika, salt and pepper. Give it a mix. Set it aside.
Butterfly the chicken breasts. Coat each of the chicken breasts in the seasoned flour. Shake of any excess flour and set it aside.
Heat the cooking oil in a large shallow pan, cook the chicken over a medium heat for 3-4 minutes each side until golden brown.
Remove the chicken from the pan and set it aside. Add the garlic to the pan and sauté it for 30 seconds. Add 1 tablespoon paprika and give it a quick mix.
Add the stock and the heavy cream. Mix it in then cook the sauce on a low heat until thickened.
Add some chopped parsley then adjust the seasoning.
Add the chicken back to the pan and coat it in the sauce.
Serve the chicken with sautéed vegetables and hasselback potatoes. The recipe for both are on the website too. Enjoy.
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