Chicken and potato pan with mixed mushrooms and peppers

Ingredients for 4 servings:

• 3 chicken breast fillets
• 1 large green bell pepper(s)
• 6 m.-sized potatoes, boiled, from the previous day
• 400 g mixed mushrooms, preferably frozen
• 1 m.-sized onion(s)
• 250 g quark
• ½ cup sour cream
• salt and pepper
• Caraway seeds
• Paprika powder or cayenne pepper
• oil
• Chives, cut into rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the chicken fillets and cut into equal-sized cubes, then sear them. Deseed and dice the bell peppers, cut the onion into smaller cubes, and sear both briefly. Season with salt and pepper, caraway, and paprika or cayenne pepper. Add the mushrooms (you can also cook them frozen, but they’ll take a little longer), fill the pan with water, and simmer for 15 minutes. The mushrooms will give them a very creamy consistency, which is fine; add a little more water if necessary. Then slice the potatoes, add them to the pan, and simmer for another 2 minutes. Mix together the quark, sour cream, chives, and a dash of oil, and season with salt. Divide the finished chicken pan into two portions and top each with 2 tablespoons of the quark mixture, or more to taste.