Creamy, zingy and delightfully aromatic – this is chicken dinner at its best.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 20 minutes
    • British

    Louisa Shepherd’s Chicken Paprika

    Recipe Information

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    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

    12g Paprika

    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.

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