Chicken Fillets in Paprika – Herb Cream

5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people


  • 2 Red pepper
  • 2 Garlic cloves
  • 300 g Brown mushrooms
  • 1 bunch Spring onions
  • 3 Chicken fillets
  • Salt pepper
  • 3 Discs Parma ham
  • 2 tbsp Oil
  • 300 ml Vegetable broth
  • 300 g Double cream cheese
  • 1 tbsp Chopped parsley


  • Peel and core the paprika and cut into bite-sized pieces.
  • Peel and finely chop the garlic.
  • Clean the mushrooms and cut in half.
  • Wash the spring onions and cut into rings.
  • Salt and pepper the meat.
  • Wrap the meat in ham and fry all over in the hot oil.
  • Take out, sauté paprika, garlic and mushrooms in the frying fat.
  • Deglaze with the broth, stir in the cream cheese, add about 3/4 of the spring onions.
  • Season the sauce to taste, place in a baking dish.
  • Put the fillets in and cook in the hot oven at 180 ° for about 15-20 minutes.
  • Serve the chicken with the remaining spring onions and parsley.
  • Baguette or rice noodles go well with this.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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