John Myers
Chicken Fillet on Spaetzle with Paprika Cream Sauce
The perfect chicken fillet on spaetzle with paprika cream sauce recipe with a picture and simple step-by-step instructions.
- 800 g Chicken fillets
- 500 g Spaetzle
- 1 Paprika
- 1 Onion
- 2 Garlic cloves
- 125 ml Vermouth Noilly part
- 1 Can Peeled tomatoes
- 300 ml Sieved tomatos
- 200 ml Cream
- 150 ml Creme fraiche Cheese
- Salt, pepper from the mill
- Sweet paprika
- Cayenne pepper
- Marjoram fresh
- Fresh parsley
- Cook the spaetzle according to the instructions on the packet.
- Wash the chicken fillet and pat dry. Season with salt and pepper from the mill. Wash, core and dice the peppers. Peel the onion and garlic and cut into cubes. Roughly chop the peeled tomatoes.
- Sear the chicken fillets in a pan. Heat the clarified butter in a casserole with a lid and sauté the onion with the garlic until translucent. Add the peppers and let them stew. Now add the tomatoes, vermouth and the strained tomatoes and bring to the boil. Season with sweet paprika, cayenne pepper, marjoram and parsley and simmer over a low heat for 10 minutes.
- Now place the chicken fillets in the sauce and simmer again for 10 minutes. Now stir in the cream and créme fraîche and season to taste. If the sauce is too thin for you, you can thicken it with mixed cornstarch. Now arrange the whole thing on a plate and serve. Good Appetite.
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