Chicken Breasts with Paprika – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- 4 red pepper (s)
- 200 ml cream or Cremefine from Rama
- 250 ml chicken broth
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the peppers and cut into cubes. Wash the chicken breasts and pat dry. Peel and dice the onions. Peel and press the garlic.
- Briefly fry the chicken breasts in hot oil in a pan. Then take it out of the pan and keep it warm. Now add the onion, garlic and the diced paprika and fry. Remove some of the pepper cubes beforehand and leave them for decoration.
- Deglaze with the broth and let everything simmer briefly. Puree the sauce (caution: hot - possibly pour into another container beforehand). Now refine with cream or Cremefine. Season with salt and pepper.
- Put the chicken breast back in the pan and let it steep for about 5 minutes over a mild heat - otherwise the meat will be too dry.
- Now you can cut the meat into slices and serve it on plates (or put it whole on the plate). Pour the sauce over it, decorate with the diced paprika, and serve.
- Spaetzle or baguette go well with this.
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