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Creamy paprika chicken

Creamy paprika chicken
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Mary Berry's comforting, creamy paprika chicken is a quick dinner classic that will please all comers. Serve with plain boiled rice or creamy mash to double the comfort factor.

By Mary Berry

From Saturday Kitchen

Shopping list

Ingredients

For the marinade

To serve

Method

  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.

  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 10-20 minutes if times allows.

  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.

  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.

  5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.