An easy midweek dinner that will make everyone happy:) Serve it with rice and vegetables, or if you need total comfort food – mashed potato! Recipe courtesy of Amy Sheppard Food.
Heat the oil in a large non-stick frying pan
Add the chicken breasts to the pan and fry for 3 minutes on each side until browned. Remove from the pan and set aside.
Add the bacon pieces to the pan and fry for 3 minutes, turning regularly.
Add the garlic and paprika and fry for 1 minute, stirring continuously.
Pour in the chicken stock and soured cream. Season with salt and pepper and stir until thoroughly combined.
Bring to the boil before returning the chicken to the pan. Simmer on a medium heat for 10 minutes, until the sauce has reduced and the chicken is cooked through. Serve immediately.
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