Wash the chicken breasts and cut them lengthwise, then drain
3 chicken breasts
Season the chicken breasts with salt, pepper and paprika on both sides.
½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon paprika
Add the butter on the skillet over medium heat until it melts.
2 tablespoon butter
Add the chicken and cook for 5 minutes on each side. Then put the chicken in a plate and set aside.
In the same skillet add heavy cream, lemon juice, garlic, chicken stock, thyme and parmesan over low heat, stir then add chicken breasts.
¼ cup chicken broth, ¼ cup heavy cream, juice of one lemon, 3 cloves garlic, 1 spring fresh thyme, ¼ cup parmesan
Leave the chicken to simmer for about 5-10 minutes in each side. Enjoy!
Notes
To store: Put leftover chicken and sauce in a container in the fridge. It will last for 3-4 days.To freeze: This Creamy chicken freezes so well; keep it in the freezer for 1-2 months.Reheating: to reheat this creamy chicken, pop it in the microwave or on the stovetop.