Chicken filet on paprika cabbage
easy
30 mins
30 mins
Ingredients
- 4 Chicken fillets (approx. 100 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 4 green peppers
- 1/4 l clear chicken stock (instant)
- 1 can(s) (850 ml) Sauerkraut
- 2 TABLESPOONS Paprika pulp
- 7-10 Tbsp Caraway seeds
- 4 TABLESPOONS ripened cream
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and dab dry. Heat oil in a pan. Fry the chicken fillets on each side for about 6 minutes. Season with salt and pepper and cover and keep warm. Clean, wash and cut the peppers into strips.
- 2
Heat up the soup. Add sauerkraut and strips of paprika to the soup. Steam covered for about 10 minutes. Mix the paprika pulp with some stock and add to the vegetables. Season to taste with salt, pepper and caraway. Cut the chicken fillets into slices. Arrange on plates with the vegetables. Grind black pepper on top. Stir sour cream until smooth and add 1 tablespoon to each portion.
- 3
Cut the chicken fillets into slices. Arrange on plates with the vegetables. Grind black pepper on top. Stir sour cream until smooth and add 1 tablespoon to each portion. Garnish with parsley. Serve with mashed potatoes
- 4
Per serving 1090 kJ/ 260 kcal
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