Creamy Paprika Chicken

20 mins
Serves 1
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Directions

  1. 1In a bowl, mix the chicken with olive oil, tomato paste, and all the seasonings.
  2. 2In a bowl, mix the chicken with olive oil, tomato paste, and all the seasonings.
  3. 3In a bowl, mix the chicken with olive oil, tomato paste, and all the seasonings.
  4. 4Heat a pan over medium-low heat and cook the chicken for 5–6 minutes on each side, until golden and cooked through.
  5. 5Heat a pan over medium-low heat and cook the chicken for 5–6 minutes on each side, until golden and cooked through.
  6. 6Heat a pan over medium-low heat and cook the chicken for 5–6 minutes on each side, until golden and cooked through.
  7. 7Remove the chicken and set aside.
  8. 8Remove the chicken and set aside.
  9. 9Remove the chicken and set aside.
  10. 10In the same pan, melt the butter.
  11. 11In the same pan, melt the butter.
  12. 12In the same pan, melt the butter.
  13. 13Add the seasonings and let them sizzle for 30 seconds.
  14. 14Add the seasonings and let them sizzle for 30 seconds.
  15. 15Add the seasonings and let them sizzle for 30 seconds.
  16. 16Pour in the double cream and stir well.
  17. 17Pour in the double cream and stir well.
  18. 18Pour in the double cream and stir well.
  19. 19Simmer for a minute.
  20. 20Simmer for a minute.
  21. 21Simmer for a minute.
  22. 22Add parmesan and stir until melted and creamy.
  23. 23Add parmesan and stir until melted and creamy.
  24. 24Add parmesan and stir until melted and creamy.
  25. 25Place your chicken on a pile of mashed potatoes, pour the creamy sauce over the top, and finish with a sprinkle of fresh chives.
  26. 26Place your chicken on a pile of mashed potatoes, pour the creamy sauce over the top, and finish with a sprinkle of fresh chives.
  27. 27Place your chicken on a pile of mashed potatoes, pour the creamy sauce over the top, and finish with a sprinkle of fresh chives.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp tomato paste
  • 1 tsp tomato paste
  • 1 tsp tomato paste
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp dried mixed herbs
  • 0.5 tsp dried mixed herbs
  • 0.5 tsp dried mixed herbs
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp dried mixed herbs
  • 0.5 tsp dried mixed herbs
  • 0.5 tsp dried mixed herbs
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 2 tbsp grated parmesan
  • 2 tbsp grated parmesan
  • 2 tbsp grated parmesan
  • handful chopped chives
  • handful chopped chives
  • handful chopped chives

Equipment

panbowl

Tips

  • Cook chicken on medium to low heat to keep it nice and soft.
  • Best served on a big pile of mashed potatoes.
Creamy Paprika Chicken | Clip Recipe