Summary

Ingredients

• 2 small shallots
• 400 g chicken breast fillet (s)
• Pepper, whiter
• 0.5 teaspoon ½ paprika powder, noble sweet
• 3 tablespoon oil
• 50 ml white wine
• 250 ml whipped cream
• salt
• 1 tablespoon parsley, chopped
• 0.5 teaspoon ½ lemon (n) - zest, grated

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Instructions

1. Peel and finely dice shallots. Cut the meat into 1/2 cm thick strips. Season with salt and pepper.
2. Heat 2 tablespoons of oil in a pan. Sear the meat in it. Put everything in a sieve and collect the gravy.
3. Pour 1 tablespoon of oil into the pan and fry the shallot cubes in it until light brown. Add the white wine and let it boil down. Deglaze with cream and reduce the sauce until creamy. Add the meat and the gravy and let it steep in the sauce for approx. 2-3 minutes. Season to taste with salt and pepper and paprika powder. Stir in the parsley and lemon zest. Serve hot.
4. Potato hash browns are also eaten.