Paprika Slices with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts
- 1 onion (s), red
- 1 red pepper (s)
- 1 clove garlic
- 75 ml white wine
- 100 ml cream
- 2 tablespoon sour cream
- 1 teaspoon flour
- sea-salt
- Pepper, black
- 1 tablespoon paprika powder, noble sweet
- 4 stalks thyme, the torn leaves
- 2 tablespoon olive oil
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Cut the chicken breasts lengthways into strips approx. 2 cm thick. Peel and halve the onion and cut into fine half rings. Peel the garlic and chop in to fine slithers. Remove the seeds and the light colored dividers from the pepper. Then cut lengthways into 1 cm thick strips and cut them in half or as small as you see fit.
- Heat the clarified butter in a pan and fry the chicken strips very well. When they have taken on color, season with salt, pepper and dust with the flour. Swirl once and remove from the pan.
- Heat the olive oil in the same pan on medium heat and steam half of the pepper strips for 5 minutes, this will develop even more flavor. Add onion and garlic and sauté for another 5 minutes.
- Now deglaze everything with white wine and let it boil down a little. Stir in the cream and sour cream, add paprika powder and thyme. Add the chicken and the rest of the paprika, this will keep it crispy.
- Mix everything well and simmer until the chicken is done, which should take about 3 - 5 minutes. During this time the sauce should get a nice consistency. Season with salt and pepper and serve with dumplings, gnocchi, noodles or rice.
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