Chicken served with a thick, creamy sauce is arguably one of the most delightful ways to enjoy this versatile meat. However, creating a creamy sauce without it splitting can be a bit tricky. But fear not, has shared her foolproof recipe that ensures you avoid this culinary mishap.
On the BBC's , Mary introduced her creamy paprika chicken dish as a "quick dinner classic" that offers both creaminess and comfort. She recommends pairing it with plain boiled rice or creamy mash to "double the comfort factor". Mary's recipe is not only easy to follow but also requires just six ingredients.
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Plus, it's the perfect main course to precede a deliciously creamy dessert - creme caramel, reports .
Make Mary Berry's creamy chicken dinnerIngredients
- 150ml double cream
- For the marinade: One tbsp Worcestershire sauce
- One tbsp runny honey
- One tbsp paprika
- One tbsp grainy mustard
Method
Start by taking a rolling pin or meat mallet and gently beat the chicken breasts until they are about 1cm thick. Next, prepare the marinade by combining the ingredients on a large, flat plate. Take one chicken fillet at a time and lightly spread it on the plate to season with the mixture.
Once coated, leave the chicken on the plate to marinate for 10-20 minutes if time permits. Keep the remaining mixture on the plate while the chicken cooks, as this will be added to the cream later on.
To prepare the chicken, heat a large non-stick frying pan and add a splash of oil. Place the chicken breasts in the hot pan and fry for just under two minutes on each side, or until fully cooked.
Check the chicken by slicing off a thin piece from each breast. If the meat is white, it's cooked; if it's pink, continue to cook for a bit longer, but be careful not to overcook it.
Use a couple of kitchen towels to absorb any excess oil from the pan, then pour the cream into a jug. Combine it with the remaining paprika mixture from the plate, then pour the jug's contents around the chicken in the pan. Mary suggests waiting for bubbles to form in the mixture before reducing the heat slightly.
Serve the chicken straight from the pan with a side of boiled rice and baby spinach for a well-rounded meal.
