Chicken goulash with tomato mustard sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 onions
• 500 g mixed peppers
• 2 tbsp olive oil
• n. B. Salt and pepper, from the mill
• n. B. Paprika powder, sweet
• 1 ½ tbsp tomato paste
• 1 tsp flour
• 2 tsp mustard with tomato flavor, e.g. Moutarde de Tomate
• 300 ml chicken stock
• ½ bunch parsley or dried parsley
• 2 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken breast into 3 cm pieces, dice the onions finely. Quarter the bell peppers, deseed them, and cut them into large pieces. Heat 1 tablespoon of oil in a deep pan, then brown the meat pieces over high heat for five minutes on all sides. Season with salt, pepper, and paprika and remove from the pan. Sauté the onions and bell peppers in a pan with the remaining tablespoon of oil over medium heat for three minutes. Stir in the tomato paste and sauté briefly. Dust with flour and stir in. Pour in the stock and bring to a boil. Add the chicken, cover, and cook over medium heat for seven minutes. Pick the parsley leaves from the stalks and chop. Mix the parsley, mustard (I use mustard from Monschauer Senfmühle), and crème fraîche into the goulash and season with salt and pepper. We’re serving tagliatelle as a side dish.