Pan-Fried Chicken with Smoked Paprika and Honey

Pan-Fried Chicken with Smoked Paprika and Honey

Pan Fries Chicken With Paprika and Honey

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/2 lbs) 
• 1/2 cup flour 
• 1-1/2 tablespoons smoked paprika, divided 
• 1 teaspoon salt
• Freshly ground black pepper
• Vegetable oil
• 1/2 cup onion, chopped
• 1/4 cup chicken broth
• 2 teaspoons honey
• 1 tablespoon cream

Method

1. Gently pound the chicken breasts to an even thickness of about 1/2-inch. Combine the flour, 1 tablespoon of the smoked paprika, salt and a few grinds of black pepper in a shallow dish. Dredge the chicken in the flour mixture, shaking off any excess.
2. Film the bottom of a large skillet with vegetable oil (about 2 tablespoons) and heat over medium-high heat. Add the chicken in a single layer and cook until golden brown and no longer pink in the middle, 4 minutes per side. Transfer to a dish and keep warm.
3. If necessary, add a little more oil to the pan, then add the onion. Season with a little salt and pepper and sprinkle with the remaining 1/2 tablespoon of smoked paprika. Cook, stirring frequently, until the onion is soft and beginning to caramelize, 3 to 4 minutes. Stir in the chicken broth and bring to a simmer, then add the honey. Cook for about 1 minute, then add the cream.
4. Return the chicken to the pan and cook for an additional minute, turning the pieces in the sauce several times to coat.