Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 onions)
• 500 g bell pepper (s), mixed
• 2 tablespoon olive oil
• Salt and pepper, from the mill
• paprika powder, noble sweet
• 1 ½ tablespoon tomato paste
• 1 teaspoon flour
• 2 teaspoons tomato-flavored mustard, e.g. Moutarde de Tomato
• 300 ml poultry broth
• 0.5 ½ bunch parsley or dried parsley
• 2 tablespoon crème fraîche

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Instructions

1. Cut the chicken breast into three cm pieces, dice the onions. Quarter and core the peppers and cut into large pieces.
2. Heat 1 tablespoon of oil in a deep pan, then fry the pieces of meat over high heat for five minutes. Season with salt, pepper and paprika powder and remove from the pan.
3. Sauté the onions and peppers in a pan with the remaining spoonful of oil over a medium heat for three minutes. Stir in tomato paste and sauté briefly. Dust with flour and stir in. Pour in the broth and bring to the boil.
4. Add the chicken and cook covered over medium heat for seven minutes.
5. Pluck the parsley leaves from the stalk and chop. Mix parsley, mustard (I use mustard from the Monschauer Senfmühle) and crème frâiche with the goulash and season with salt and pepper.
6. We have ribbon noodles as a side dish.