Cut the chicken breast fillet into fine strips and fry them in hot oil. Dice the onions and add to the meat. Season with salt and pepper, then dust the flour over it, sweat it briefly, then add the tomato paste. Pour in the chicken stock and simmer for about 5 minutes.
In the meantime, cut the bunch of chives into rolls (or just use pre-cut frozen chives) and chop the green pepper. Stir in the crème fraîche and pepper and bring to the boil again. Finally sprinkle with the chives and serve. Rice is perfect as a side dish.
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