Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 large onions
• 2 tablespoon flour
• 2 tablespoon tomato paste
• 0.5 liter ½ chicken broth
• 1 bunch chives
• 200 g crème fraîche
• 2 teaspoons green pepper
• oil
• salt and pepper

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Instructions

1. Cut the chicken breast fillets into fine strips.
2. Heat oil in a large pan or skillet over medium-high heat. Add the chicken strips and fry for 3-4 minutes, stirring occasionally, until starting to brown.
3. Dice the onions and add them to the pan with the chicken. Cook for about 2 minutes, stirring.
4. Season with salt and pepper, then dust the flour over the mixture and stir well. Cook for about 2 minutes, stirring constantly.
5. Stir in the tomato paste.
6. Pour in the chicken broth and stir well. Simmer over medium heat for about 5 minutes until the chicken is cooked through (internal temperature 74°C / 165°F).
7. While the chicken simmers, cut the chives into rings and chop the green pepper.
8. Stir the crème fraîche and chopped green pepper into the pan. Bring back to a boil.
9. Sprinkle with the cut chives and serve with rice.