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Ingredients (4 servings)
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500 g Maishendl-Geschnetzeltes
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800 g Bio-Erdäpfel
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2 Stk. Paprika
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200 ml Schlagobers
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Peel the potatoes, cut into even pieces and boil in salted water for about 20 minutes until tender.
- Wash and core the bell peppers and cut them into bite-sized strips.
- Heat some oil in a large pan, sear the chicken strips all around and season with salt and pepper.
- Add the pepper strips to the meat, fry briefly, then deglaze with heavy cream and a splash of cooking water, and season with paprika powder.
- Simmer the sauce for about 5 minutes until creamy and serve the finished chicken with the drained boiled potatoes.
