Chicken breast in smoked paprika cream sauce

Chicken breast in smoked paprika cream sauce - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Chicken breast in smoked paprika and green olives cream sauce

There’s nothing more fun than cooking at home with wine and music. Whiskey helps too (That’s my fury friend in case you don’t know).

This is an easy to make chicken breast recipe with a beautiful smoked paprika sauce. You can actually skip the wine and cream part, as it’s already a delicious flavoured chicken. I like to take it up a notch, with a creamy sauce. You can make this in 20 minutes.

For vegetables, I like to serve it with sautéed mushrooms, bell pepper and zucchini. Crusty potatoes also go well. Enjoy cooking with wine and music! Bon Appetit!

Ingredients

3 chicken breasts, skinless
1 tbsp butter
2 tbsp olive oil
1 tsp smoked paprika
2 garlic cloves garlic, finely diced
1 tsp dried oregano
12 green olives, torn in half
¾ cup white wine
1 cup crème fraiche or use (Heavy or thickened cream)
Salt and black pepper

Steps

Step 1
Cut through the thickest part of the chicken breast so you end up with two even thickness, pieces. One will be larger than the other, that’s normal. Season with salt and pepper and sprinkle the smoked paprika on each sides.
Step 2
To a large frying pan on high heat, add the olive oil. Once oil is hot, brown the chicken pieces on each side. Don’t over brown them, or you will burn the paprika. Turn heat to low and continue cooking. Add the butter, once melted, spread it around by tilting the pan and continue to cook. Baste the chicken with the juices using a spoon. Remove chicken pieces from pan and set them aside on a warm plate.
Step 3
To the same pan on medium heat, add the dried oregano, and garlic. Leave to sweat then deglaze pan with white wine. Add the green olives and leave to reduce a little. Add the crème fraiche, mix well then return chicken pieces to pan, this will reheat them. (If using heavy or thickened cream, reduce a little first). Mix well for 30 seconds and serve with olives and coat with sauce.

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