Summary

Ingredients

• 600 g chicken breast fillet (s) (inner fillets, you don`t have to cut them anymore)
• 4 pointed peppers, red
• 3 medium onion (s)
• 5 medium tomato (s)
• 12 tomato (s), dried, pickled
• 2 cloves garlic
• 250 ml cream
• 250 ml crème fraîche or crème light
• 125 ml chicken broth
• 1 chilli pepper (s), fresh
• 2 tablespoon tomato paste
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon, sprinkled paprika, hot pink
• 1 tablespoon olive oil
• salt and pepper
• 8 basil leaves
• 30 g herbs, Italian, frozen

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Instructions

1. For the marinade, stir a little olive oil with sweet and hot paprika and 1/2 finely diced onion to a thin paste.
2. Quarter the chicken breast fillets lengthways to make long, thin strips, brush with the marinade and leave to rest for 2 hours.
3. Dice the onions, quarter the peppers and cut into 1 cm wide strips, cut the tomatoes into eighths, cut the dried tomatoes into small pieces, finely dice the chilli and garlic.
4. Briefly fry the chicken breast fillets in a little olive oil in a large pan. Add onions. When the onions are translucent, add all the remaining vegetables. Fry for about 5 minutes on medium heat, stirring occasionally, then deglaze with the chicken stock and simmer over a low flame.
5. Mix the cream, crème fraîche, tomato paste and Italian herbs together, add to the pan and stir in, bring to the boil briefly, then simmer on low heat for another 5 minutes. Season to taste with salt and pepper.
6. Scatter finely chopped basil over the top immediately before serving.
7. Rice or freshly baked baguette and salad go well with this.