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Pan Fried Paprika, Garlic And Lemon Dijon

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Ingredients

Adjust Servings:
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

Nutritional information

199
Calories
82 g
Calories From Fat
9.2 g
Total Fat
3.3 g
Saturated Fat
89.2 mg
Cholesterol
141.9 mg
Sodium
2.8 g
Carbs
0.4 g
Dietary Fiber
0.5 g
Sugars
25.6 g
Protein
150 g
Serving Size

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Pan Fried Paprika, Garlic And Lemon Dijon

Features:
    Cuisine:

    This is a very flavorful and delicious dish. I scaled it back to two servings and it turned out well. used the sour cream option and served the chicken along with buttermilk mashed potatoes and a salad.

    • 785 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts, Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my “fail safe” recipes – it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe., This is a very flavorful and delicious dish. I scaled it back to two servings and it turned out well. used the sour cream option and served the chicken along with buttermilk mashed potatoes and a salad.


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    Steps

    1
    Done

    Grate the Lemons and Then Squeeze Them to Extract the Juice.

    2
    Done

    Mix the Lemon Rind, Juice, Mustard, Crushed Garlic, Salt, Pepper & Smoke Paprika Together Until Well Blended.

    3
    Done

    Coat the Chicken Breasts With the Sauce - or Even Better, Place All the Ingredients Including the Chicken Into a Zip Lock Bag.

    4
    Done

    Can Be Put in the Fridge For Up to 24 Hours Until Needed or Can Be Frozen at This Stage.

    5
    Done

    If Pan Frying - Heat the Olive Oil Gently and Add the Chicken Breasts.

    6
    Done

    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
    Done

    at This Stage You Can Add the Optional Creme Fraiche or Sour Cream For a Creamier Sauce.

    8
    Done

    the Oven Roasted Cherry Tomatoes Can Also Be Added to the Pan to Reheat Them Slightly.

    9
    Done

    Sprinkle With Some More Smoked Paprika Before Serving & Fresh Parsley. Garnish With a Lemon Wedge If Required.

    10
    Done

    Serve With Fresh Seasonal Vegetables, Steamed Potatoes or Rice & Pasta.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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