Chicken breast with paprika cream sauce

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 300 g bell pepper(s), red
• 200 g carrot(s)
• 150 g shallot(s)
• 20 g garlic
• 20 g butter
• 20 g wheat flour
• 400 ml vegetable broth, homemade, see instructions
• 100 ml whipped cream
• ½ tsp white pepper
• ½ bunch parsley
• n. B. Salt
• 2 tbsp, heaped wheat flour
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, heaped pepper, white
• 1 tsp, heaped salt
• some clarified butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

an absolutely quick recipe for the whole family

Wash the bell peppers, remove the skin and core, and cut into sticks. Wash the carrots, remove the skin, and cut into sticks. Wash, trim, and finely dice the shallots and garlic. Wash the parsley, pat it dry, remove the stalks, and finely chop. Set aside. Cook the clean parsley in 500 ml unsalted water for about 15 minutes. Strain the stock and set aside. Discard the remaining liquid. Fry the bell peppers and carrots in a little fat, stirring frequently, until they begin to brown. Remove with a slotted spoon and set aside. Fry the shallots and garlic in the hot pan. Stir in the butter and flour, sweat until lightly browned, and deglaze with the stock. Add the cream and pepper, and purée the sauce with a hand blender until creamy. Stir in the sautéed vegetables, bring to a boil, and season with salt. Cover and simmer gently for about 10 minutes. The vegetables will then be al dente. Before serving, stir in the chopped parsley and season with salt again if necessary. Wash the meat and pat dry. Combine the flour mixture ingredients in a bowl and coat the chicken breast fillets in it. Then dust off any excess flour and sear the slices in a pan with hot clarified butter. Remove the fat from the meat with kitchen paper and serve with the sauce. Serve with mashed potatoes, fried potatoes, or spaetzle.