Creamy Smoked Paprika Chicken

Creamy Smoked Paprika Chicken
10 Mins
Prep time
35 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 4 small (150g each) skinless chicken breast fillets
  • 1 large onion, cut into wedges
  • 2 cloves garlic, crushed
  • 1 tablespoon flour
  • 2 teaspoons smoked paprika
  • 1 cup chicken stock
  • 1/2 cup canned crushed tomatoes
  • 100g PHILADELPHIA Spreadable Cream Cheese, softened
  • salt and pepper, to taste
  • 2 tablespoons chopped chives
  • roasted vegetables or salad, to serve

How to make it

  1. HEAT half the oil in a non-stick frying pan over medium-high heat. Add chicken and cook, 3-4 minutes each side, until browned. Remove.
  2. HEAT remaining oil in the pan over medium heat. Add onion and garlic and cook for 5 minutes or until softened. Add flour and paprika and cook a further minute. Stir in stock and tomatoes until combined. Add chicken back to the pan and simmer, covered, for 15 minutes, or until chicken is cooked.
  3. WHISK together the PHILLY with some of the cooking liquid until smooth. Stir in PHILLY mixture and seasonings and heat through. Stir in chives and serve immediately with vegetables or salad.