Pan Fried Paprika, Garlic And Lemon Dijon Chicken Breasts

Total Time: 12 hrs 45 mins Preparation Time: 45 mins Cook Time: 12 hrs

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 2 tablespoons french dijon mustard
• 6 garlic cloves, peeled & crushed
• 2 lemons, juice and rind of, unwaxed grated
• 2 -4 teaspoons smoked paprika
• sea salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 4 tablespoons creme fraiche or 4 tablespoons sour cream
• 1 bunch cherry tomatoes, on the vine pre cooked by roasting them in a very hot oven until charred & just holding their shape

Recipe

• 1 grate the lemons and then squeeze them to extract the juice.
• 2 mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
• 3 coat the chicken breasts with the sauce - or even better, place all the ingredients including the chicken into a zip lock bag.
• 4 can be put in the fridge for up to 24 hours until needed or can be frozen at this stage.
• 5 if pan frying - heat the olive oil gently and add the chicken breasts.
• 6 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.
• 7 at this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
• 8 the oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
• 9 sprinkle with some more smoked paprika before serving & fresh parsley. garnish with a lemon wedge if required.
• 10 serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
• 11 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.
• 12 place chicken breasts with all the sauce into the pan.
• 13 turn over once during cooking which should take 30 to 45 minutes.
• 14 add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
• 15 cook for a further 2-5 minutes.
• 16 serve as for pan-fried version.