Mary Berry's creamy paprika chicken recipe is a quick and easy option for a midweek meal, ready in just 20 minutes. The dish, which serves four, is described as a comforting classic that will please all comers. It can be easily adjusted for smaller or larger gatherings.
To prepare, place chicken breasts on a clean surface, cover with cling film, and bash with a rolling pin until 1cm thick. Combine marinade ingredients on a flat plate, coat each fillet, and season. Leave to marinate for 10 to 20 minutes if time allows.
Heat a large non-stick frying pan with a little oil. Fry the chicken breasts for just under two minutes on each side, or until cooked through. To check, slice a thin piece from one side; if the flesh is white, it is done. Remove excess oil from the pan with kitchen paper, then mix cream with leftover paprika mixture from the plate.
Mary Berry recommends serving with creamy mash, boiled rice, or spinach to double the comfort factor. The recipe is versatile and can be paired with any side dish of your choice.
