Paprika chicken

Ingredients for 4 servings:

• 4 chicken breast fillets
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 1 shot of sherry
• 5 tbsp paprika powder, sweet
• 600 ml chicken broth
• 1 lemon(s), untreated, zest
• 1 tbsp sugar or honey
• 1 cup sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Briefly fry the chicken breasts in hot clarified butter in a casserole dish on both sides, remove from the pan, season with salt and pepper, and let stand covered with aluminum foil. Finely dice the onion and sauté in the pot until golden, add the crushed garlic. Add the tomato paste and sauté briefly. Deglaze with sherry. Add the paprika and top up with the chicken stock. Add the grated lemon zest and sugar (or honey). Bring everything to a boil and simmer for 5-8 minutes. Then add the chicken breasts and simmer gently for another 10-15 minutes (depending on the size of the chicken pieces). Finally, stir in the sour cream to bind and refine the sauce. If you prefer it thicker, please thicken a little more according to your own preferences. This goes well with grainy, lightly buttered rice.