Paprika Cream Chicken
Golden chicken with garlic cream and Hungarian sauce . you'll soon be eating on the table!
2 tablespoons of oil
8 large or 12 small (tender) chicken fillets
Salt and pepper
½ teaspoon of mixed dried herbs like oregano, basil, Provence herbs, etc.
1 large clove (thinly sliced)
2 teaspoons paprika
200 ml (1 cup) chicken broth
100 ml (½ cup) of liquid cream
Seasoning to taste
1.Pour 1½ tablespoons of oil during a non-stick skillet and warmth it over medium heat.
2.Sprinkle the mixed seasonings evenly over the chicken and season well.
3.Sauté the fillets for five to six minutes per side, until they're golden brown and cooked through. Reduce heat and add a touch oil. Sprinkle the garlic and peppers over the chicken fillet, then flip it once or twice to form sure the garlic and peppers are fully cooked.
4.Add the stock and let it bubble, while scrapping the crispy chicken pieces from rock bottom of the pan. Now add the cream and blend gently. Simmer for a moment or two then check the seasonings and adjust if necessary. Serve.