Summary

Ingredients

• 400 g chicken breast fillet (s)
• 3 bell pepper (s)
• 1 onion (s)
• 200 ml cream for boiling, reduced fat
• 1 dash milk, .5%
• salt and pepper
• Paprika powder, noble sweet
• Cayenne pepper
• Herbs (8-herb mixture, frozen)
• 1 tablespoon oil for frying

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Instructions

1. Wash the chicken breast under running water. Cut into bite-sized pieces.
2. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the chicken pieces and fry for 6-7 minutes, stirring occasionally, until the internal temperature reaches 74°C (165°F).
3. Chop the onion and add to the pan. Sauté for 3-4 minutes until translucent.
4. Chop the 3 bell peppers and add to the pan. Fry for 2-3 minutes.
5. Pour in the 200 ml reduced-fat cream and 1 dash of milk. Reduce heat to medium and simmer for 1-2 minutes, stirring occasionally.
6. Season with the frozen 8-herb mixture, paprika powder, cayenne pepper, salt, and pepper to taste.
7. Serve with potatoes, pasta, rice, or baguette.