Spanish Garlic Paprika Chicken Breast

• 98
  4 chicken breast, halved horizontally into cutlets

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 90
  1 tbsp sweet Spanish paprika, divided

  Sweet Spanish Paprika, Organic90$9.99Buy from The Mediterranean Dish
• 95
  2 tbsp extra virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 84
  8 cloves garlic, peeled and thinly sliced

  Garlic84$4.19Buy from Rosebud's Real Food
• 88
  1/4 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative

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1. 1

   Pat the chicken breast cutlets dry with a paper towel. Season both sides evenly with the fine sea salt, freshly ground black pepper, and 1.5 teaspoons of the sweet Spanish paprika.

2. 2

   Warm the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 2 to 3 minutes, stirring constantly until the slices turn pale golden and fragrant; immediately transfer the garlic slices to a small plate, leaving the infused oil in the pan.

3. 3

   Increase the heat to medium-high. Lay the seasoned chicken breasts in the skillet in a single layer and sear without moving for 4 to 5 minutes, until deeply browned underneath.

4. 4

   Flip the chicken and cook for another 3 to 4 minutes on the second side, until the internal temperature registers 165°F (74°C). Transfer the chicken breasts to a warm platter.

5. 5

   Lower the heat to medium. Pour the chicken broth into the hot skillet, scraping up any caramelized bits from the bottom. Stir in the remaining 1.5 teaspoons of sweet Spanish paprika and the toasted garlic slices.

6. 6

   Simmer the pan sauce for 1 to 2 minutes until slightly reduced, then spoon the warm garlic paprika sauce generously over the rested chicken cutlets before serving.