There are so many ways to serve chicken with a thick, creamy sauce being arguably one of the best.
While this can seem complicated to make without the cream splitting, Mary Berry has a foolproof recipe that avoids this cooking woe.
Sharing her creamy paprika chicken dish on the BBC show, Saturday Kitchen, Mary described it as a “quick dinner classic” that’s both creamy and “comforting”.
She suggested serving it with a portion of plain boiled rice or creamy mash to “double the comfort factor”.
Not only is Mary’s recipe straightforward to follow but also requires a mere six ingredients to make. Plus, it’s the perfect course to enjoy before an equally delicious and creamy dessert – creme caramel.
Mary Berry’s creamy chicken dinner recipe
Ingredients
Four small chicken breasts (skin and boneless)
150ml double cream
For the marinade
One tbsp Worcestershire sauce
One tbsp runny honey
One tbsp paprika
One tbsp grainy mustard
Method
Start by laying the chicken breasts on a clean chopping board then cover them with a sheet of cling film.
Take a rolling pin or meat mallet and gently beat until the breasts are just 1cm thick.
Now make a start on the marinade by mixing the ingredients on a large, flat plate. Now take one chicken fillet at a time and lightly spread it on the plate to season with the mixture.
Once coated, leave both on the plate to marinade for 10-20 minutes if time allows. When marinated, keep the remaining mixture on the plate while the chicken cooks as this will be added to the cream later on.
To cook the chicken, heat a large, non-stick frying pan and add a drizzle of oil. Add the chicken breasts to the hot pan and cook for a little under two minutes on each side, or until just cooked.
Test the chicken by cutting off a thin slice from each breast. If the flesh is white, the chicken is cooked, if pink, continue cooking for a little longer, taking care not to overdo it.
Use a sheet or two of kitchen paper to blot any excess oil from the pan, then measure the cream into a jug.
Mix it with the leftover paprika mixture from the plate then pour the contents of the jug around the chicken in the pan. Mary said you should allow bubbles to appear in the mixture before reducing the heat slightly.
Serve the chicken fresh from the pan with a side of boiled rice and baby spinach for a complete meal.
