Paprika and onion chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 500 g onion(s)
• 1 bell pepper(s), red
• 200 g cream
• 100 g crème fraîche
• 125 ml water
• 1 tbsp, heaped flour
• ½ bunch parsley
• 1 tsp, heaped stock, granulated
• salt and pepper
• Paprika powder, hot
• 1 shot of dry white wine
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

quick and tasty

Peel the onions, halve them, and finely slice or slice them. Season the chicken fillets with salt, pepper, and paprika. Heat a little oil in a pan and sear the fillets on both sides. Remove the fillets and place them in a baking dish. Sauté the onions in the pan for about 15 minutes at low heat. Dice the bell pepper and fry briefly. Dust the onions with flour, stir in, and deglaze with a dash of white wine. Add the cream, crème fraîche, water, and broth and season with salt, pepper, and paprika. Chop the parsley and stir in. Bring everything to a boil briefly, then pour over the fillets. Cook in a preheated oven at 180°C (top/bottom heat) for about 30-35 minutes. Baguette or croquettes go well with this dish. Tip: If you like, you can use stock instead of the instant broth and water.