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Prepare the Chicken:
Slice the chicken breasts in half horizontally to create thinner pieces. Season both sides with salt, pepper, and 2 tsp paprika. Lightly coat the chicken in 3 tbsp of plain flour.
Fry the Chicken:
Heat 4 tbsp of oil in a pan over medium heat. Add the chicken and fry for about 2 minutes on each side or until golden brown. Remove the chicken from the pan and set aside.
Make the Sauce:
In the same pan, add the finely chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Stir in the double cream, chicken stock, and 1 tsp paprika. Mix well to combine.
Simmer the Chicken:
Return the chicken to the pan, ensuring it’s submerged in the sauce. Cook for around 5 minutes or until the sauce has thickened and the chicken is cooked through. Adjust seasoning as needed.
Serve:
Sprinkle freshly chopped parsley over the chicken for a burst of color and freshness. Serve and enjoy!
Yes, you can prepare the beef filling in advance and store it in the refrigerator until ready to use. Assemble the puff pastry pockets just before baking for the best results.
Yes, you can freeze the assembled but unbaked puff pastry pockets. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. Bake from frozen, adding a few extra minutes to the baking time.
Yes, feel free to use your favorite cheese or whatever you have on hand. Cheddar, mozzarella, or even blue cheese would work well in these puff pastry pockets.
Chicken Thickness: Slice thick chicken breasts horizontally to ensure even cooking.
Double Cream Substitute: Use half-and-half or single cream for a lighter version.
Thicker Sauce: Simmer the sauce a little longer to thicken it further if preferred.
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