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🍽️ Chicken Fillet in Creamy Paprika Sauce with Zucchini Strips

470 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• pepper, red 2 pc.
• vine tomatoes 4 pc.
• rosemary, fresh 5 g
• zucchini 2 pc.
• quick-cook cutlets from chicken 600 g
• salt pinch
• pepper, black ground pinch
• pepper, sweet 1 tsp
• olive oil 4 tbsp
• vegetable broth 50 ml
• whipping cream 100 ml
• sugar pinch

Instructions

1. 1. Halve the onion and peel it. Cut the onion into small cubes.
2. 2. Wash the bell pepper thoroughly. Cut it into quarters and remove the inside with the seeds. Dice the bell pepper as well.
3. 3. Wash the tomatoes and cut them into cubes.
4. 4. Rinse the rosemary and shake it dry. Pluck the needles from the stems.
5. 5. Wash the zucchini and cut off the ends. Slice them into thin strips using a vegetable peeler.
6. 6. Rinse the chicken and pat it dry. Season it generously with salt, pepper, and paprika powder.
7. 7. Heat 2 tablespoons of oil in a pot over high heat. Sauté the onions and bell pepper for about 2 minutes.
8. 8. Add the tomatoes and rosemary. Cook everything for another 2 minutes.
9. 9. Deglaze the mixture with broth. Let the sauce simmer covered for about 10 minutes.
10. 10. Heat 2 tablespoons of oil in a frying pan over high temperature.
11. 11. Fry the chicken for about 5 minutes until golden brown.
12. 12. Remove the chicken from the pan. Wrap it in aluminum foil and let it rest.
13. 13. Bring the pan to medium heat. Sauté the zucchini strips in the pan juices for about 3 minutes.
14. 14. Season the zucchini with salt and pepper.
15. 15. Puree the paprika sauce in the pot with an immersion blender.
16. 16. Season the sauce with salt, pepper, and sugar.
17. 17. Plate the chicken and zucchini. Serve the sauce alongside.

Nutrition per serving

• kcal: 470
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 14 g