Paprika strips with chicken

Ingredients for 2 servings:

• 2 chicken breasts
• 1 onion(s), red
• 1 red bell pepper(s)
• 1 garlic clove(s)
• 75 ml white wine
• 100 ml cream
• 2 tbsp sour cream
• 1 tsp flour
• Sea salt
• pepper, black
• 1 tbsp paprika powder, sweet
• 4 stalks of thyme, the plucked leaves
• 2 tbsp olive oil
• 1 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very tasty sliced ​​meat, as a side dish I recommend dumplings, gnocchi, pasta or rice

Cut the chicken breasts lengthwise into approximately 2 cm thick strips. Peel the onion, halve it, and slice it into thin half rings. Peel and finely chop the garlic. Remove the seeds and light-colored ribs from the bell pepper. Then cut lengthwise into 1 cm thick strips and halve these, or cut them as small as you see fit. Heat the clarified butter in a pan until very hot and fry the chicken strips until very brown. Once browned, season with salt and pepper and dust with flour. Toss once and remove from the pan. Heat the olive oil in the same pan over medium heat and sauté half of the bell pepper strips for 5 minutes to develop even more flavor. Add the onion and garlic and sauté for another 5 minutes. Deglaze everything with white wine and let it simmer slightly. Stir in the cream and sour cream, add the paprika and thyme. Add the chicken and the remaining bell pepper to keep it crisp. Stir everything together and simmer until the chicken is cooked, which should take about 3-5 minutes. During this time, the sauce should reach a nice consistency. Season with salt and pepper and serve with dumplings, gnocchi, pasta, or rice.