Ingredients

• 1 tsp salt
• ½ tsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp onion powder
• 1 garlic clove
• 1 shallot
• 2 whole boneless skinless chicken breasts (or thighs)
• 1 cup heavy cream
• ½ cup chicken stock
• ½ cup dry white wine (optional)
• Handful of fresh Parsley
• 3 tbsp olive oil

Steps

• Step 1

  Peel and finely chop the shallot, set aside.

• Step 2

  Chop the parsley, set aside.

• Step 3

  Mix the dry ingredients together, salt, chili, onion powder, smoked paprika.

• Step 4

  Cut the chicken breasts into three even pieces.

• Step 5

  Place in dry mixture one piece at a time and coat on each side.

• Step 6

  In a pan on medium to low heat add olive oil. Brown each side and then finish cooking on very low heat.  Remove from pan and set aside in warm place.

• Step 7

  To the same pan, add the chopped shallot, minced garlic and sweat until soft, around 30 seconds on low heat.  If the pan is too dry add a little more olive oil

• Step 8

  Deglaze with chicken stock and add the optional white wine.

• Step 9

  Add cream, turn heat up full and reduce until sauce becomes thick enough to coat. Check salt seasoning, add if necessary.

• Step 10

  Once sauce has thicken but not too much, return the cooked chicken pieces and leave to re-heat in the sauce for 30 seconds.

• Step 11

  Add chopped parsley, rotate the pan so some of the parsley mixes and it’s ready to serve.

Little Tips

The chicken presents better if the top is left dry, pour the sauce around it.