Chicken Breast with Cream Cheese Sauce

Wash the chicken breast under a stream of cold water to remove any impurities. Carefully remove the skin and debone the meat, resulting in a healthier ingredient. Cut each breast into four equal-sized pieces so that they cook evenly. Generously season each piece with salt and freshly ground pepper on both sides to enhance the flavor of the dish.

In a bowl, combine the flour with a pinch of salt and paprika, mixing well to homogenize the dry ingredients. This mixture will form a delicious crust on the meat. Dip each piece of chicken into this mixture, ensuring it is evenly coated. Heat the oil in a pan over medium heat. When the oil is hot, add the chicken pieces, being careful not to overcrowd the pan. Fry each piece for 4-5 minutes on each side until the meat is browned and crispy. Once done, remove the chicken to a platter lined with paper towels to absorb excess oil, keeping it warm.

In the pan with the remaining oil, add the chicken broth. Place the pan over medium heat and stir well, using a spatula to scrape up any sediment left by the meat. The next step is to incorporate the cream cheese, and to prevent lumps from forming, use a whisk to mix vigorously. Add the mustard and half of the diced bell peppers, continuing to stir. Allow the sauce to simmer for 1-2 minutes over medium heat, stirring constantly. Taste and adjust for salt and pepper if necessary.

Introduce the fried chicken breast into the creamy sauce and keep on heat for 2-3 minutes, turning the meat on both sides to absorb the flavors of the sauce. Towards the end, add half of the finely chopped parsley, which will add a touch of freshness to the dish.

Serve immediately on plates, portioning the meat along with the rich sauce. Garnish with the remaining diced bell peppers and the leftover parsley for an appealing look and a burst of colors. This creamy chicken breast recipe is perfect for a family dinner or a special occasion. Enjoy every bite!