Chicken with Peas Sauce

Remove the skin and bones from the chicken breast and cut it in half lengthwise

Place the fillets between sheets of plastic wrap

Beat with the flat part of a meat mallet and season with salt, paprika, and thyme powder

In a skillet, melt the butter over high heat

Add the chicken and cook for two sides until lightly browned

Transfer to a plate

Add the white wine to the skillet and let it simmer, scraping the bottom with a wooden spoon, until some of it evaporates

Set aside

In a saucepan, cook the heavy cream, without boiling, with the peas and carrots until they're tender

Return the chicken to the skillet with the sauce, add the scallions and heat

Serve with vegetables.