Creamy Garlic Chicken

INGREDIENTS

• 2 boneless, skinless chicken breasts cut in half horizontally to make 4 steaks
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/4 cup plain (all-purpose flour) (35 g)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• 1/2 cup chicken stock (125 ml)
• 300 ml thickened (heavy) cream (10 fl oz)
• 1 tsp dijon mustard
• 1/2 cup grated parmesan (50 g)
• Sea salt flakes to taste
• Freshly cracked black pepper to taste
• Mashed potatoes, steamed rice or pasta
• Steamed greens
• 1 tbsp finely chopped flat-leaf parsley
• Lemon wedges

INSTRUCTIONS

1. 1 Sprinkle the chicken with salt, pepper, sweet paprika, onion powder and thyme. Press the chicken into the flour so that all sides are evenly coated.
2. 2 Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.
3. 3 Remove the chicken from the pan and set it aside on a plate.
4. 4 To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds.
5. 5 Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
6. 6 Stir through the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until the chicken is heated through.
7. 7 Serve the chicken with rice, mashed potatoes or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.

NUTRITION

Calories: 513kcal | Carbohydrates: 26.3g | Protein: 13.1g | Fat: 40.1g | Fiber: 3g | Sugar: 4.5g