Chicken strips

Ingredients for 3 servings:

• 600 g chicken breast fillet(s)
• 5 tbsp sunflower oil or rapeseed oil
• 1 tsp sweet paprika powder
• 1 tbsp soy sauce
• 1 m.-sized onion(s)
• 30 g bacon
• 2 garlic cloves
• 250 ml vegetable stock
• 200 ml cream
• 150 g sour cream
• salt and pepper
• 2 tsp sweet paprika powder
• Chives or parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

very easy and quick

Wash the chicken breast fillets, pat dry with kitchen paper, and chop into small pieces. Marinate in a bowl with 2 tablespoons of sunflower or rapeseed oil, 1 teaspoon of paprika, and 1 tablespoon of soy sauce, then refrigerate the meat (overnight is fine). Heat a pan with a little oil and fry the marinated chicken. When the chicken is cooked through and has a fine crust, transfer to a plate and set aside. In the same pan as the meat, sauté a medium-sized, finely chopped onion and add another 2-3 tablespoons of oil. Just before the onions are softened, add the bacon cubes and fry until crisp. Deglaze with the cream, add the garlic cloves from the garlic press, and sauté. Finally, add the vegetable stock, bring back to a boil briefly, and season with salt and pepper, then add the 2 teaspoons of paprika. Add the meat and sour cream and heat briefly. Sprinkle with freshly chopped herbs before serving. This goes well with Swabian spaetzle, broccoli or salad.