Pan-fried Paprika Chicken

Looking for a quick and easy recipe to cook some chicken mini fillets, we spotted this one by Mary Berry.  Checking the ingredients, we had all that was required.

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.

We served our chicken dish with mixed root vegetable mash and stir fried leeks and peas.  Mary suggests, in her recipe, serving with boiled rice and young spinach which we are sure would work well.

Paprika Chicken

This is a really simple way to cook chicken breasts.  The only ingredients needed are a chicken breast per person, some paprika and freshly ground black pepper. 

Cover the surface of a chopping board with a piece of cling film/wrap that is large enough to fold back over the meat. 

Lay out the chicken breasts and sprinkle paprika over then add freshly ground black pepper.

 
Fold the cling back over the meat and use a rolling pin, meat tenderiser or pan to batter the chicken to an even thickness.

Line the grill pan with foil and place the chicken pieces on top.

Cook under a hot grill for 5 minutes (time required will depend on thickness of the meat)....

... then remove from the grill and turn the chicken over and return to under the heat.

Check the thickest parts of the chicken are cooked through by piercing with a knife - if the juice runs clear, the meat is cooked, if not return to the heat for a few more minutes and check again.

Paprika Pork

We're always keen to make an easy and tasty evening meal and this very simple pork dish fits the bill.

With the ingredients of pork escalopes, paprika, garlic, butter and oil, it's is a meal that can be made in minutes.

The garlic was peeled, sliced and chopped.  It was then combined with the paprika in a glass dish.  The pork escalopes were added and covered in the rub.  (This can be done in advance and the pork left in the fridge until cooking is required).

Having melted a knob of butter in a frying pan together with a dash of sunflower oil, the the escalope was added and cooked over a medium heat.

Once cooked thoroughly, the pork was seasoned and served with chips and peas.

Delicious and quick - just the sort of food we like!