Chicken Stroganoff

Ingredients for 1 servings:

• 350 g chicken breasts
• 1 gherkin(s)
• 1 shallot(s)
• 1 red bell pepper(s)
• 1 tbsp clarified butter
• some vermouth (Noilly Prat)
• 150 ml white wine
• 100 ml chicken broth
• 100 ml crème fraîche
• 1 potato(s)
• 1 tbsp clarified butter
• 1 tbsp paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It doesn’t always have to be beef fillet

Preheat the oven to 80°C and place a casserole dish in the pan to warm up. Dice the chicken breasts and slice the bell peppers into strips about 2 cm long. Cut the gherkin into small sticks and finely chop the onion. Season the meat cubes generously with salt and pepper. Heat 1 tablespoon of clarified butter and fry the meat briefly but hot over high heat. Add to the preheated casserole dish and cook for about 15 minutes. Sauté the onion in the pan juices, season with paprika, and add the chopped gherkin and the bell pepper strips. Deglaze everything with Noilly Prat and white wine and reduce by half. Then add the chicken stock and reduce again slightly. Mix the crème fraîche with a little of the hot cooking liquid and add it too. Simmer gently until the sauce thickens and thickens. Season with salt and pepper. While the sauce is reducing, cut the peeled potatoes into matchstick-sized strips and fry them in 1 tablespoon of clarified butter until crispy. Mix the meat with the sauce and serve immediately with the potato strips.