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Ingredients (2 servings)
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400 g Hendl-Filet
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2 Stk. Paprika rot
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1 Stk. Bergfeuer-Chili
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1 Stk. Philadelphia
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Öl
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Salz, Pfeffer
Preparation
- Cut the chicken fillet into bite-sized pieces. Wash the peppers, remove the seeds, and cut into strips. Finely chop the chili.
- Heat oil in a pan and fry the meat until golden brown on all sides. Season with salt and pepper.
- Add the peppers and chili to the pan and fry for a few minutes until the vegetables are slightly soft.
- Stir in the Philadelphia and let it melt over low heat until a creamy sauce forms. Serve hot.
