Chicken in herb cream sauce with potato dumplings

Ingredients for 4 servings:

• 500 g chicken breast or turkey breast
• 300 g herb cream cheese
• 1 cup of cream, approx. 200 g
• 1 clove(s) garlic
• 1 onion(s)
• 1 pack of Schupfnudeln, approx. 500 g
• 250 ml vegetable stock
• 1 jar red cabbage
• salt and pepper
• 1 pinch(s) paprika powder
• ¼ bunch parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onion and finely chop the parsley. Cut the chicken or turkey breast into bite-sized pieces, season with salt, pepper, and paprika (or whatever you prefer), and sear until crispy. Once the meat has browned nicely, reduce the heat and add the onions. Fry the dumplings in a separate pan over medium heat. When the onions are golden, add the cream, cream cheese, and vegetable stock, and stir until the sauce is nice and creamy (adjust the seasoning if necessary). Stir the parsley and dumplings into the sauce and let it simmer briefly. Heat the red cabbage through. Serve everything together.