Slice the Chicken: Cut each chicken breast into 2 thinner pieces (4 pieces in total). Pound them with a meat tenderizer if needed. The chicken will get thicker when cooked, so aim for slices about ½ inch thick. Pat the chicken dry.
2 large chicken breast, salt and black pepper
Season the Chicken: Sprinkle salt and pepper on both sides of the chicken pieces.
Heat the Pan: In a large skillet, heat olive oil and butter over medium-high heat.
1 tablespoon butter, 1 ½ tablespoon olive oil
Cook the Chicken: Add the 4 pieces of chicken to the skillet, leaving space around each piece. Cook for 4-5 minutes on each side until almost done. Remove the chicken and set aside.
Make the Roux: Wipe the excess oil from the pan. Melt the remaining butter over medium heat. Whisk in the flour and cook for 2 minutes.
2 tablespoon all purpose flour, 1 tablespoon butter
Add the Broth and Cream: Slowly add the chicken broth in small amounts, stirring constantly to keep the sauce thick. Do the same with the cream.
1 cup heavy cream , 1 cup chicken broth
Add Flavor: Stir in paprika. At this step, you can also add vegetables like broccoli florets or chopped asparagus if you like.
¼ teaspoon paprika
Cook the Sauce: Bring the sauce to a boil, then reduce to a gentle bubble. Cook for 4-5 minutes.
Add Cheese: Lower the heat and let the sauce cool slightly. Gradually add the cheddar cheese, stirring continuously until it’s melted and combined. Taste the sauce and adjust seasoning if needed.
1 ½ cups cheddar cheese
Finish the Dish: Put the chicken back in the pan and spoon the sauce over it. Let the chicken heat through for 5 minutes. Serve over pasta or mashed potatoes.
fresh parsley
