Paprikahühnchen: Creamy Paprika Chicken Breast

Name: Paprikahühnchen: Creamy Paprika Chicken Breast with Crispy Potato Slices and Garlicky Cabbage
Total time: 40 min
Yield: 2
Cuisine: German
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Thyme; 3 unit(s) Garlic Clove**; 2 unit(s) British Chicken Breasts; 1 sachet(s) Smoked Paprika; 75 grams Creme Fraiche; 10 grams Chicken Stock Paste; 150 grams Shredded Savoy Cabbage; 75 milliliter(s) Water for the Sauce

with Crispy Potato Slices and Garlicky Cabbage

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Soured cream is an important ingredient for German cooking, as is paprika! Creamy paprika sauce made from these two ingredients pairs well with a plethora of proteins, but here we're using chicken as an homage to chicken paprikash.

Tags:

Calorie Smart

•Family Friendly

•Low Carb

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Thyme

3 unit(s)

Garlic Clove**

2 unit(s)

British Chicken Breasts

1 sachet(s)

Smoked Paprika

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

150 grams

Shredded Savoy Cabbage

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2200 kJ

Energy (kcal)526 kcal

Fat16.5 g

of which saturates8.6 g

Carbohydrate52.8 g

of which sugars7 g

Dietary Fibre7.9 g

Protein47.4 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Rolling Pin

•Pan

•Aluminum Foil

•Baking Paper

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the potatoes into 1cm thick rounds (no need to peel).

Pop the potato rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried thyme, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Pop your pan back on medium-high heat a with a drizzle of oil if needed, (no need to clean). Reduce the heat to medium-low and add the smoked paprika and half the garlic. Stir-fry for 30 secs.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Warm through until everything's piping hot, 2-3 mins. Taste the sauce and season with salt and pepper if needed.

Add the chicken and turn to coat in the sauce, then remove from the heat. Cover to keep warm.

Heat a drizzle of oil in another large frying pan on medium heat.

Once hot, add the cabbage and remaining garlic and stir-fry for 2 mins.

Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

Just before serving, reheat the chicken if needed.