In a bowl, add the flour, half of the paprika, salt and pepper. Mix well.

Slice the chicken in half lengthways to give 4 thinner fillets. Coat each piece in the seasoned flour.

Heat some cooking oil in a large frying pan, then cook the chicken over a medium to high heat until they are golden all over. This should take 3-4 minutes on each side.

Remove the chicken from the pan, then add the garlic and cook for 30 seconds. Pour in the chicken stock, double cream and remaining paprika.

Get the chicken back into the pan, stir to coat, then bring to the boil and cook until it’s thick and creamy.

Sprinkle in the parsley and taste for seasoning, then dish it up. This goes well with pasta, rice, or potatoes. I went for some baby hasselback potatoes with broccoli.