2 chicken breasts cut into bite-sized pieces
1 tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tbsp butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp thyme
1/2 tsp crushed red pepper flakes
1 tbsp flour
1 cup chicken broth
3/4 cup heavy cream
1 tbsp tomato paste
1 tsp Dijon mustard
1 tbsp parsley

Season chicken with salt, pepper, and paprika. In a large pan, heat olive oil over medium heat. Cook the chicken until golden. Set aside. melt butter in a saucepan over medium heat. Add onion and garlic and cook for 2 minutes.
Stir in thyme, red pepper flakes, and flour. Cook for 1 minute.
Slowly whisk in chicken broth and bring to a simmer until slightly thickened.
Stir in cream tomato paste, and Dijon mustard Simmer gently for 5 minutes, then
add parsley. Pour the sauce over the chicken and simmer for 3 minutes.
Serve with rice or mashed potato