I love this paprika cream chicken. It's speedy and simple to make and loaded with flavor. It's incredible presented with rice, bread, potatoes or much over pasta in the event that you wish. At that point all you require is some veg as an afterthought and supper's prepared.
Despite the fact that I love smoked paprika, I don't utilize it here. I stay with the warm, natural, unsmoked assortment. In the event that you need to add some warmth to your dinner, at that point a little cayenne would be a decent approach, yet I like this sauce similarly for what it's worth.
My number one approach to serve this is with some occasional veg and a decent lump of newly prepared bread to clean the plate with.
Ingredients
- Salt and pepper
- 2 tablespoons oil
- 1 large clove garlic (finely sliced)
- 200 ml (1 cup) chicken stock
- 2 teaspoons paprika
- 8 large or 12 small chicken fillets (tenders)
- ½ teaspoon mixed dried herbs such as oregano, basil, herbes de Provence etc
- Seasoning to taste
- 100 ml (½ cup) single cream
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.
- Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Simmer for a minute or two then check the seasoning and adjust if necessary. Serve.
source:https://onceuponafoodblog.com
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