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Ingredients

  • 4 small chicken breasts, without skin or bone
  • 150ml/5üfl oz double cream

For the marinade

  • 1 tbsp Worcestershire sauce
  • 1 tbsp runny honey
  • 1 tbsp paprika
  • 1 tbsp grainy mustard
  • To serve
  • young spinach
  • boiled rice, cooked
  • wild rice, cooked

Method

  • STEP 1
    1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
  • STEP 2
    2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
  • STEP 3
    3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
  • STEP 4
    4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
  • STEP 5
    5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.
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