Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts

Recipe by French Tart
READY IN: 12hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grate the lemons and then squeeze them to extract the juice.
  • Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
  • Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
  • Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
  • If pan frying - heat the olive oil gently and add the chicken breasts.
  • Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
  • At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
  • The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
  • Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
  • Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
  • OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
  • Place chicken breasts with all the sauce into the pan.
  • Turn over once during cooking which should take 30 to 45 minutes.
  • Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
  • Cook for a further 2-5 minutes.
  • Serve as for pan-fried version.
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