Summary

Ingredients

• 600 g skinless chicken
• 2 red pepper (s)
• 1 small onion (s)
• 2 cloves garlic)
• 4 tablespoon oil
• 1 teaspoon flour
• 1 teaspoon paprika powder
• 50 g butter
• 2 teaspoons tomato paste
• 125 ml white wine, drier
• 250 ml whipped cream, (cream)
• 125 ml chicken broth, (vegetable broth if you like)

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Instructions

1. Cut the chicken into thin slices.
2. Clean, wash and cut the peppers into pieces, boil about 1/3 of them in salted water until they are firm to the bite, strain, quench, drain well and set aside for inserting.
3. Peel onion and garlic and chop finely.
4. Heat the oil in a large pan. Salt and pepper the meat, dust with flour and paprika powder and fry quickly all over in the hot oil, remove and keep warm.
5. Heat the butter in the roast residue, sauté the onion and the remaining paprika in it. Stir in garlic and tomato paste, deglaze with wine. Let it boil down briefly. Transfer the mixture to a smaller saucepan, pour in the cream and soup and simmer for a few minutes.
6. Salt and pepper the paprika sauce, puree it finely with a hand blender and pour through a sieve.
7. Stir the meat juice that has leaked out while resting into the sauce.
8. Bring the paprika sauce to the boil, add the pre-cooked paprika cubes and the meat, warm up and let it steep for a moment.
9. Serve with cream and leek dumplings.