John Myers
Chicken Breast in Creamy Paprika Sauce
The perfect chicken breast in creamy paprika sauce recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 2 red or red / yellow Paprika
- 1 Onion
- 1 toe Garlic
- 1 cups Sour cream
- 1 teaspoon Tomato paste
- 0,125 l Vegetable broth
- 1 tbsp Sweet paprika powder
- 0,5 teaspoon Hot pink paprika powder
- 1 Mozzarella
- 1 teaspoon Oil
- Salt pepper
- Chilli flakes
- Pat the fillets dry, rub well with salt and paprika and place in a baking dish. Wash, quarter, peel the bell pepper and remove the core. Then they are cut into strips or cubes and spread over the meat.
- Peel the onion, cut in half and cut into strips. Heat the oil in a pan and sauté the onions in it. Peel and finely chop the garlic and add to the onions. Put the tomato paste and the rest of the paprika powder into the pan and fry with it, otherwise the paprika powder will be bitter.
- Pour the broth into the pan and bring to the boil briefly. Then stir the sour cream into the sauce and season with salt, pepper and chilli flakes.
- Pour the sauce into the baking dish, making sure that the pepper strips are completely covered. Finally, spread the diced mozzarella on top and cook in a preheated oven at 180 ° C for approx. 20-25 minutes. If you have small chicken breasts, check them after 15-18 minutes so that they don’t get too dry.
- You can serve with rice, pasta or mashed potatoes as you wish, gnocchi also go great.
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