Paprika cream chicken

Ingredients for 4 servings:

• 4 chicken breast fillets
• 2 bell peppers, red
• 1 bell pepper(s), green
• 1 onion(s)
• 2 cloves garlic
• 1 chili pepper(s), dried
• 1 cup of cream
• 1 cup sour cream
• 1 tsp tomato paste
• 125 ml vegetable stock
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 100 g cheese, grated
• oil
• n. B. Salt
• e.g. paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the chicken fillets and pat dry with kitchen paper. Season with salt and paprika powder and arrange them tightly together in a baking dish. Wash and deseed the bell peppers, cut them into thin strips, and arrange them on top of the fillets. Cut the onion into half rings and sauté them in a pan with a little oil. Tear in the chili pepper, press the garlic, and add it. Add paprika powder and tomato paste, deglaze with the stock, and bring to a boil briefly. Then stir the cream and sour cream into the sauce and season with salt. Pour the sauce into the baking dish, ensuring the meat and bell pepper strips are completely covered. Spread the grated cheese evenly on top. Cook in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Side dishes: tagliatelle or rice and iceberg lettuce with mandarin oranges and a sweet and sour vinaigrette.