Creamy Smoked Paprika Chicken – Procrastibake


  • 2 tbsp oil
  • 4 small chicken fillets cut into tender size
  • ½ tsp mixed herbs
  • 1 large clove garlic chopped
  • 2 tsps smoked paprika
  • 100 ml chicken stock
  • 200 ml Avonmore Cooking Cream
  • Salt and pepper to taste


Recipe from: Procrastibake

  1. Put 1½ tbsp of the oil into a frying pan and heat over a medium heat.
  2. Put the other ½ tbsp of oil into a dish and add the mixed herbs, chopped garlic and smoked paprika. Add the chicken fillets and evenly coat the chicken into the mix. Season with salt and pepper.
  3. Pan fry the chicken for 5-6 minutes on each side. Fry until golden brown and cooked through. Turn the heat down.
  4. Add the stock to the pan and allow it to come to the boil, move the bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Bring the whole thing to a light simmer for about two minutes.
  5. Serve with wild rice.


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