Paprika strips

Ingredients for 4 servings:

• 500 g chicken breast
• 3 red bell peppers
• 1 onion(s)
• 2 cloves garlic
• 250 g crème fraîche
• 100 ml red wine
• 1 cube of bouillon
• 2 tsp balsamic vinegar
• 3 tsp, heaped paprika powder, hot with smoke flavor
• 1 tsp, heaped pepper, mixed from the mill
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Chicken with peppers in cream sauce

Cut the chicken into small pieces. Dice the onion and fry in olive oil until translucent. Cut the three red bell peppers into small strips, add them to the pan with the onion and fry. Chop the two garlic cloves into small cubes and add them to the pan with the vegetables. Deglaze with the red wine and simmer until the bell peppers are firm to the bite (approx. 10-15 minutes). Dissolve the bouillon cube in the pan, add salt, pepper, paprika and balsamic vinegar. Now add the crème fraîche to the pan, melt and stir. In a second pan, fry the finely chopped chicken in olive oil until cooked through, add the cooked meat to the paprika sauce and mix. Season the strips with salt and pepper. Best served with spaetzle.