Slice and gently pound the chicken thighs into even thickness.
Season both sides of the chicken thighs with a paprika based seasoning.
Fry both sides of the chicken thighs until lightly charred and just about cooked through the center.
Fry some onion alongside some garlic, sun dried tomatoes and smoked paprika.
Add chicken stock and cream to the pan.
Add a dash of Dijon mustard.
Add the resting juices from the chicken.
Finish with a knob of butter for a glossy finish.
