Mary Berry's creamy paprika chicken recipe is a quick and easy midweek meal that can be prepared in just 20 minutes, making it an ideal solution for busy families.
A Speedy Supper Solution
Throughout her illustrious culinary career, Mary Berry has shared countless recipes, including many one-pan dishes and sweet treats. However, this particular dish stands out for its simplicity and speed. The recipe notes describe it as "a comforting, creamy paprika chicken that is a quick dinner classic, sure to please all comers." It is recommended to serve with plain boiled rice or creamy mash to enhance the comfort factor.
The recipe serves four people but can be easily adjusted for smaller or larger gatherings.
Ingredients
- Four small chicken breasts, skinless and boneless
- 150ml double cream
For the marinade:
- One tablespoon Worcestershire sauce
- One tablespoon runny honey
- One tablespoon paprika
- One tablespoon grainy mustard
To serve:
- Creamy mash or boiled rice
- Young spinach
Method
Place the chicken breasts on a clean work surface. Cover with cling film and use a rolling pin or meat mallet to flatten them to a thickness of 1cm.
Combine all marinade ingredients on a large flat plate. Lightly coat each chicken fillet with the mixture and season with salt and pepper. Allow to marinate for 10 to 20 minutes if time permits.
Heat a large non-stick frying pan and add a little oil. Gently fry the chicken breasts for just under two minutes on each side, or until cooked through. To check if they are done, slice into the thickest part; the flesh should be white, not pink. Be careful not to overcook.
Remove any excess oil from the pan using kitchen paper. Measure the cream into a jug and mix with the leftover paprika mixture from the plate. Pour the paprika cream into the pan around the chicken. Allow it to bubble up and reduce slightly.
Serve with your choice of sides. Mary recommends creamy mash, boiled rice, and spinach for a complete meal.
