Summary

Ingredients

• 500 g chicken breast
• 3 red pepper (s)
• 1 onion (s)
• 2 cloves garlic
• 250 g crème fraîche
• 100 ml red wine
• 1 cube bouillon
• 2 teaspoons balsamic vinegar
• 3 teaspoons, heaped paprika powder, hot with a smoky aroma
• 1 teaspoon, heaped pepper, more colorful from the mill
• salt

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Instructions

1. Cut the chicken into small pieces. Cut the onion into small cubes and fry in olive oil until translucent. Cut the three red peppers into small strips, add to the onion in the pan and fry as well.
2. Chop the two cloves of garlic into small cubes, add to the vegetables in the pan, deglaze with the red wine and simmer until the paprika strips are firm to the bite (approx. 10-15 min.).
3. Dissolve the bouillon cube in the pan, add salt, pepper, paprika powder and balsamic vinegar. Now put the crème fraîche in the pan, let it melt and stir.
4. In a second pan, fry the finely chopped chicken in olive oil, add the roasted meat to the paprika sauce and mix. Season the strips with salt and pepper. Best served with spaetzle.