1 cup heavy cream (or coconut milk for dairy-free option)
1 teaspoon paprika
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces to ensure even cooking.
In a large skillet, melt ½ cup of butter over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Mix in minced garlic and cook for an additional minute.
Increase heat to medium-high and add chicken pieces. Season with paprika, smoked paprika, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until chicken is golden brown and cooked through.
Reduce heat to medium-low and pour in heavy cream, stirring continuously. Let simmer for about 5-7 minutes until the sauce thickens, then remove from heat.
Stir in the remaining butter until melted and mixed into the sauce. Garnish with freshly chopped parsley before serving.
