Summary

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

1. Cut the 2 chicken breast fillets into bite-sized pieces. Heat 1 tablespoon fat in a large pan over medium-high heat. Add the chicken and fry for 5-7 minutes until golden brown on all sides. Season with paprika powder, pepper, and salt.
2. Cut the bell pepper, onion, and garlic clove into small cubes. Add to the pan and fry for 2-3 minutes.
3. Reduce heat to medium, cover the pan with a lid, and stew for 5-7 minutes until the vegetables have softened slightly.
4. Remove the lid and push the pan's contents to one edge of the pan. Add roughly 1 tablespoon of paprika powder to the center of the empty part of the pan and heat on medium for 30 seconds until fragrant. Stir to combine with the chicken and vegetables. Deglaze the pan with 200 ml chicken broth, scraping up any browned bits from the bottom.
5. Increase heat to medium-high and bring the mixture to a boil for 1-2 minutes. Reduce heat to medium-low. Stir in 1 cup sweet cream and 1 cup crème fraîche. Season to taste with additional paprika powder, pepper, and salt. Add 2 tablespoons chives.
6. Simmer for 3-5 minutes. If the sauce is too thin, thicken with Mondamin according to package instructions. Ensure the chicken has reached an internal temperature of 74°C / 165°F before serving.