Vegetable balsamic chicken

Ingredients for 4 servings:

• 500 g chicken breast
• salt and pepper
• Paprika powder, sweet
• 2 tsp cornstarch
• 2 carrots
• 1 pointed pepper
• 250 g mushrooms
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• n. B. Oil
• 2 tbsp balsamic vinegar
• 2 bottles of Cremefine, 7% fat
• Herbs of Provence, dried
• Soy sauce
• 400 g egg spaetzle (refrigerated counter)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the chicken into strips, season generously with salt, pepper, and sweet paprika, sprinkle with cornstarch, and mix thoroughly. Thinly slice the carrots and slice the bell pepper, mushrooms, and onion. Finely chop or press the garlic. Heat oil in a pan and sear the chicken. Add the carrot slices as soon as the chicken starts to brown. Shortly afterwards, add the onions and garlic and fry briefly. Deglaze with balsamic vinegar and stir in the Cremefine. Add the bell peppers and mushrooms, and season with the herbs and soy sauce. Meanwhile, fry the spaetzle in another pan until golden brown. Finally, add the heated spaetzle to the pan with the meat and mix everything well.