Nutritional Info(100g) 
- Chicken breasts 
- Cream 
- Worcestershire sauce 
- Honey 
- Paprika 
- Mustard 
- Spinach 
- Rice 
Ingredients
- 4 small chicken breasts, without skin or bone
- 150ml/5¼fl oz double cream
For the marinade
- 1 tbsp Worcestershire sauce
- 1 tbsp runny honey
- 1 tbsp paprika
- 1 tbsp grainy mustard
To serve
Method
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Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
-
Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.
-
Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
-
Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
-
Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.