🛒 Ingredients
For the chicken:
Chicken breasts — 3 pieces
Salt — 1 tsp (5 g)
Smoked paprika — 1 tsp (5 g)
Freshly ground black pepper — to taste
Vegetable oil (for frying) — 2 tbsp (30 ml)
For the sauce:
Onion — 1 medium
Garlic — 2 cloves
All-purpose flour — 1 tbsp (15 g)
Chicken broth — 1 cup (250 ml)
Cream 23% fat — scant ½ cup or 3.5 fl oz (100 ml)
Fresh parsley — 1 small bunch
🍳 Step-by-Step Instructions
1. Prep the chicken
Cut the chicken breasts into bite-sized cubes. Place the meat in a bowl, add the salt, freshly ground pepper, and smoked paprika. Toss well so every piece is evenly coated with the spices, and set aside.
2. Prep the vegetables
Finely chop the onion and mince the garlic cloves.
3. Sear the meat
Heat 2 tbsp (30 ml) of vegetable oil in a skillet over medium-high heat. Cook the chicken until fully cooked through and golden brown. Transfer the cooked meat to a plate.
💡 Flavor Secret: Do not wash the skillet after cooking the chicken! The caramelized browned bits (called fond) stuck to the bottom will give the future sauce an incredible depth of flavor and color.
4. Sauté the onion and garlic
Reduce the heat to medium. Add the chopped onion to the same skillet. Sauté for 3–4 minutes, stirring occasionally, until the onion is soft and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Thicken
Stir the flour into the vegetables. Cook for exactly 1 minute, stirring constantly, to cook off the raw flour taste.
6. Deglaze and simmer
While stirring continuously, pour in the chicken broth in a thin stream. Be sure to use your spatula to scrape up all the caramelized bits from the bottom of the pan. Bring the mixture to a boil, then simmer on medium heat until the sauce reduces by about a third of its volume.
7. Add the cream
Pour the cream into the sauce, stir thoroughly until smooth, and bring it back to a gentle simmer.
8. Final touch
Return the chicken to the skillet with the hot sauce. Stir well so the meat is completely coated in the creamy mixture. Sprinkle the dish with the chopped parsley and remove from the heat.
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