PAPRIKA CHICKEN IN PARMESAN SAUCE

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PAPRIKA CHICKEN IN PARMESAN SAUCE

This paprika chicken in parmesan sauce is a creamy, buttery dish that will delight friends and family for a laid-back dinner party. 


 I made this dish recently to celebrate my husband's birthday. 

 It's not the first time I've made it: the first time was one year ago, when I invited a bunch of friends round to surprise my husband for his birthday. About an hour before everyone was supposed to turn up, my husband complained of stomach cramps and was cruelly struck down by a nasty tummy bug. The surprise dinner was put on hold, babysitters cancelled, and TLC dispensed accordingly. 

A couple of months later I invited more people round and made this same dish - but adverse weather conditions forced several guests to pull out at the last minute. Since then, I've associated this dish with scuppered plans - the upside being that at least I can tuck into a tasty meal (and I can have seconds. And thirds.) 

 That said, it really is an ideal dish for a laid-back dinner party because it doesn't take long to prepare but tastes like it does (according to those guests who have actually had the good fortune to try it). 

 I'd suggest getting as many of the ingredients prepared in advance as the cooking process goes very quickly. Paprika chicken in parmesan sauce is delicious with white rice and a dry white wine. Bon appétit! 

PAPRIKA CHICKEN IN PARMESAN SAUCE

Ingredients (serves 4-6)

 4 chicken breasts, cut in half
1/2 Tbsp paprika
3 Tbsp butter, divided into three
4 garlic cloves, crushed
250 ml chicken broth (to be prepared beforehand)
120g heavy cream
65g parmesan cheese, grated
Juice of 1 lemon
Splash of dry white wine
1/2 tsp dried thyme
250g fresh baby spinach
Salt and pepper 

 1. Pre-heat oven to 190°C. 
2. Season the chicken breasts with salt, pepper and paprika.
3. Melt 2 Tbsp butter in a pan on a medium-high heat.
4. Add the chicken to the melted butter and sear on both sides (approx. 3 minutes or until golden brown). Remove from the pan and set aside.
5. Melt the remaining butter, add the crushed garlic and stir for one minute.
6. Stir in the chicken broth, splash of white wine, heavy cream, grated parmesan cheese, lemon juice and thyme. Stir to combine the ingredients. 
7. Bring ingredients to a boil and then reduce the heat to allow the sauce to thicken.
8. Add the baby spinach, stir and allow to simmer for 5-7 minutes (the more wilted the spinach, the ticker the sauce).
9. Place the chicken in an oven-proof dish and pour the sauce and spinach over the top. Cook in the oven for 25-30 minutes.
8. Allow to sit for 5 minutes after cooking. 

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