Coat the chicken

• Mix the flour, paprika, salt and black pepper in a bowl.
• Coat the chicken breasts thoroughly in the seasoned flour.

Fry the chicken

• Heat a little oil in a frying pan over medium-high heat.
• Fry the chicken breasts until golden and cooked through, then set aside.

Make the creamy sauce

• Lower the heat and add the chopped garlic to the pan, cooking briefly until fragrant.
• Pour in the chicken stock and let it reduce slightly.
• Stir in the double cream and simmer until thickened.

Finish and serve

• Return the chicken to the pan and spoon the sauce over it.
• Scatter with chopped parsley and serve.