Creamy Paprika Chicken

SERVINGS: 4

INGREDIENTS:

• 3/4 cup heavy cream
• 2 tablespoon stone ground mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1 lb boneless thinly sliced chicken breasts
• Kosher salt
• Fresh ground pepper
• 2 tablespoons olive oil
• 1/4 cup water or chicken stock

INSTRUCTIONS:

In a large liquid measuring cup, whisk together the heavy cream, mustard, Worcestershire, honey, paprika, and garlic powder.

Season the chicken on both sides with salt and pepper.

Heat the oil in a nonstick skillet over medium-high heat. Cook the chicken, for 2 to 3 minutes per side. Work in batches if needed. Transfer the chicken to a plate.

Deglaze the pan with the water or stock. This will help cool down the pan. Reduce the heat to medium and add the heavy cream mixture. Bring to a simmer and let simmer for 2 minutes until slightly thickened.

Add the chicken and toss to coat in the sauce. Simmer for another 2 minutes.  Season with salt and pepper.  Serve with rice and a fresh salad.

NOTES:

Can easily double or triple this recipe!