Creamy, zingy and delightfully aromatic – this is chicken dinner at its best.
Louisa Shepherd’s Chicken Paprika
4 x Scottish Chicken Breast Fillets
1 x large Onion
1 x Green Pepper
Juice of ½ Lemon
Half 400g tin Chopped Tomatoes
150ml Scottish Single Cream
25g Scottish Butter
15ml Scottish Rapeseed Oil
1 x Chicken Stock Cube
100ml Boiling Water
Sea Salt and Black Pepper
Halve the chicken breasts lengthways. In a large frying pan, melt the butter and oil and sauté the chicken on both sides until lightly browned.
Now peel the onion, halve and thinly slice. Halve the pepper and remove any seeds and white pith, then thinly slice. Add to the pan and gently sauté until soft.
Next, add the water, crumbled stock cube, tomatoes and paprika and cook, stirring for 8 minutes. Now add the cream, lemon juice and salt and pepper seasoning and continue to cook for another few minutes.