Chicken Breast in Paprika Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 1 bell pepper (s), red or yellow
- 1 large onion (s)
- 1 clove garlic
- 1 cup sweet cream
- 1 cup crème fraîche (Creme Vegetable)
- 200 ml chicken broth
- 2 tablespoon chives
- Paprika powder, possibly Mondamin
- 1 tablespoon fat for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into bite-sized pieces. Heat the frying fat in the pan and fry the meat cubes well, and season with paprika powder, pepper and salt. Pepper, onion and clove of garlic cut into small cubes, add to the meat in the pan and fry briefly.
- Reduce the stove temperature a little, cover the pan with the lid and let it stew until the vegetables have softened slightly. Remove the lid again, push the pan`s contents to the edge of the pan and cover the center of the pan with about a tablespoon of paprika powder. After the paprika has been heated for about half a minute, deglaze with the chicken stock. Bring to the boil briefly and stir in the cream. Then add the crème vegetable. Season the sauce with paprika powder, pepper and salt. Add the chives and simmer for a few more minutes.
- If the sauce is too runny for you, you can thicken it with Mondamin. Noodles, potatoes or rice go well with this.
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