Gathering the 6 ingredients together, we began by making the marinade out of a Tablespoonful each of paprika, grainy mustard, runny honey (although ours was no longer fully runny!) and Worcestershire sauce (we used biona gluten free).
Mixing the marinade in a pasta bowl, the chicken fillet/strips were added and thoroughly coated before being set aside for half an hour.
Once it was time to cook, a small amount of oil was added to a frying pan and heated through. We then added the chicken fillets and cooked them on one side for a couple of minutes before turning them to cook the other side. We made sure the chicken was thoroughly cooked.
Having measured out 150ml of double cream, this was added to the remaining paprika marinade and this cream mix was poured onto the cooked chicken. Once the pan contents were bubbling, the heat was turned down and the 'sauce' was reduced slightly.