Add the chopped chicken breast to a bowl and sprinkle over the smoked paprika, paprika, and mixed herbs. Season with salt and pepper, then toss well to coat evenly.

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 3–4 minutes until lightly golden on the outside (it doesn’t need to be fully cooked through). Remove from the pan and set aside.

In the same pan, reduce the heat slightly and add the chopped onion. Cook for 4–5 minutes until softened, then stir in the garlic and cook for another 30 seconds.

Increase the heat to high and pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer and reduce by about half.

Add the chicken stock, Dijon mustard, and tomato purée. Stir well to combine. Then return the chicken (and any juices) to the pan. Simmer gently for 6–8 minutes until the chicken is cooked through and the sauce has thickened.

Stir through the single cream and let it heat through for 1–2 minutes. Taste and adjust seasoning if needed.

Serve immediately with pasta, rice, or potatoes.