Chicken breast with colorful vegetables

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp flour
• e.g. Paprika powder, hot
• olive oil
• 300 g mushrooms, brown
• 1 onion(s)
• 1 garlic clove(s)
• 2 carrots
• 1 zucchini (about 200 g)
• 1 bell pepper(s), red
• 200 ml vegetable stock
• 100 ml cream
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• 1 pinch(s) of sugar
• 3 spring onions, cut into rings
• e.g. chopped parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

very light due to lots of vegetables

Cut the chicken breast fillet into small pieces. Mix the flour with 1 teaspoon of hot paprika and dust the meat with it. Brown the meat in batches on both sides in hot oil (about 3-5 minutes per side) and then set aside. Fry the mushrooms in batches in the same pan and then set aside. The mushrooms can use some browning. Sauté the finely chopped onion and garlic clove in olive oil until translucent. Then add the sliced ​​carrots and let them brown. Next, add the sliced ​​zucchini. Once the zucchini has drawn water, add the vegetable stock and cream. Season with a pinch of sugar, salt, pepper, and mild and hot paprika. Simmer uncovered for about 15 minutes. Then add the sliced ​​bell pepper, taste again, and adjust the seasoning if necessary. Now add the mushrooms and meat and let everything simmer with the lid closed for about 15 minutes. Finally, add the sliced ​​spring onions and parsley, but do not let them cook any longer. This dish goes well with fried gnocchi or rice. Tip: The spiciness can be adjusted by combining hot and mild paprika.