Season the flour

• In a bowl, combine the flour, half of the paprika, salt and pepper.
• Mix well.

Prepare and coat the chicken

• Slice the chicken breasts in half lengthways to give thinner fillets.
• Coat each piece in the seasoned flour.

Fry the chicken

• Heat the cooking oil in a large frying pan.
• Cook the chicken over a medium to high heat until golden all over, turning once.

Build the creamy sauce

• Remove the chicken from the pan.
• Add the garlic and cook briefly.
• Pour in the chicken stock, double cream and remaining paprika.

Finish the chicken in the sauce

• Return the chicken to the pan and stir to coat.
• Bring to the boil and cook until the sauce is thick and creamy.

Season and serve

• Sprinkle in the parsley and taste for seasoning.
• Serve with pasta, rice or potatoes.