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Paprika chicken pan

updated

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Ingredients for 2 servings:

  • 400 g chicken breast fillet(s)
  • 3 bell peppers
  • 1 onion(s)
  • 200 ml cream for cooking, reduced fat
  • 1 shot of milk, 1.5%
  • salt and pepper
  • Paprika powder, sweet
  • Cayenne pepper
  • Herbs (8-herb blend, frozen)
  • 1 tbsp oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

low-calorie, quick and tasty

Rinse the chicken thoroughly under running water, cut into bite-sized pieces, and fry until crispy. Add the chopped onion and sauté until translucent. Add the finely chopped bell pepper and fry briefly. Deglaze everything with the cream and milk, bring to a boil briefly, and season with herbs and spices. Serve with potatoes, pasta, rice, or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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