Pan-fried Paprika Chicken
- Preparation and cooking time
- Total time
- Plus 1 - 2 hours for marinading
- Easy
- Serves 4
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 11. 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 22. 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 33. 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 44. 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 55. 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.