Allow the chicken to rest at room temperature for at least 20 minutes before cooking. Pat them dry with paper towels and season them well with the sea salt, black pepper and paprika.
Pan sear the chicken on each side for a couple of minutes until a little golden. Transfer to a bowl and keep warm while working in batches, not to overcrowd the pan.
Add the milk to the pan you cooked the chicken in, and using a spatula make sure to scrape all the brown bits from the bottom. Bring the milk to a gentle simmer.