1 pound skinless, boneless chicken breast halves
1/2 cup butter, softened
2 cups all-purpose flour
1 tablespoon distilled white vinegar
3 cloves garlic, minced
3 tablespoons grated lemon zest
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon paprika salt
1 teaspoon dried rosemary
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons salt
1 teaspoon dried thyme
2 tablespoons cornstarch
1 1/2 cups water
3 tablespoons lemon juice
1/2 cup all-purpose flour
Boil chicken breasts for 10 to 15 minutes on each side. Remove skin from breasts and cut into cubes. In a skillet, melt butter, stirring constantly until fully set.
Heat 1 tablespoon of the melted butter in a small skillet over medium heat. Place chicken cubes in skillet. Cook over medium heat for 10 minutes, stirring constantly and until golden brown, about 2 to 3 minutes.
Place another tablespoon of melted butter over chicken cubes, place several spoonfuls of mixture onto each breast. Heat remaining 1 tablespoon melted butter in skillet over medium heat. Add chicken cubes to skillet. Cook over medium heat for 4 to 5 minutes, stirring constantly. Remove from heat and add parsley, lemon zest and horseradish to skillet.
Add lemon juice and paprika to skillet and stir lightly until soup thickens, about 5 minutes. Add rosemary, crushed red pepper flakes and salt and pepper to taste.
Stir chicken mixture into chicken cubes. Cook over medium heat for 5 minutes and stir. Transfer chicken to a platter.
Pour lemon juice and cornstarch over chicken cubes and stir gently until thoroughly combined. Serve chicken over chicken cubes. Garnish with basil and parsley.