Chicken strips with paprika sauce

Ingredients for 4 servings:

• 600 g skinless chicken
• 2 bell peppers, red
• 1 small onion(s)
• 2 garlic cloves
• 4 tbsp oil
• 1 tsp flour
• 1 tsp paprika powder
• 50 g butter
• 2 tsp tomato paste
• 125 ml white wine, dry
• 250 ml whipped cream
• 125 ml chicken broth (vegetable broth if you like)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Creamy leek dumplings go very well with it (in my recipe list)

Cut the chicken into thin slices. Clean, wash, and cut the bell peppers into pieces. Cook about 1/3 of them in salted water until al dente, drain well, and set aside for the garnish. Peel and finely dice the onion and garlic. Heat oil in a large pan. Season the meat with salt and pepper, dust with flour and paprika, and quickly brown on all sides in the hot oil. Remove from the pan and keep warm. Heat butter in the roasting residue, sauté the onion and remaining bell peppers. Stir in the garlic and tomato paste, and deglaze with wine. Let it simmer briefly. Transfer the mixture to a smaller saucepan, add the cream and soup, and simmer for a few minutes. Season the paprika sauce with salt and pepper, purée finely with a hand blender, and pour through a sieve. Stir the meat juices that have released during the resting into the sauce. Bring the paprika sauce to a boil, add the precooked bell peppers and the meat, heat through, and let it simmer briefly. Serve with creamed leek dumplings.