Ingredients:
– 4 boneless, skinless chicken breasts
– 150ml double cream
For the marinade:
– 1 tbsp Worcestershire sauce
– 1 tbsp honey
– 1 tbsp paprika
– 1 tbsp wholegrain mustard
To serve:
– Fresh spinach
– Steamed rice
Directions:
Marinate the Chicken: In a bowl, combine the Worcestershire sauce, honey, paprika, and wholegrain mustard. Add the chicken breasts and coat them well in the marinade. Cover and let marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
Cook the Chicken: Heat a large skillet over medium heat. Add a splash of oil and cook the marinated chicken breasts for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce: In the same skillet, lower the heat and pour in the double cream. Stir well, scraping any bits from the bottom of the pan. Allow the sauce to simmer gently for a few minutes until it thickens slightly.
Combine: Return the chicken to the skillet, coating it in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Serve: Serve the creamy paprika chicken over a bed of fresh spinach and alongside steamed rice for a complete meal. Enjoy this rich and flavorful dish!
Nutritional Information:
⏰ Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: Approximately 400 kcal per serving | ️ Servings: 4 servings
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