Creamy Paprika Chicken

Paprika-Sahne Hähnchen is German for creamy paprika chicken. It is usually eaten with steamed rice or noodles - a simple yet delicious meal. The one I made today is using the same sauce but I made a few changes to my liking. The normal German paprika chicken is usually oven baked together with the sauce, but mine is cooked separately. I always love food which is coated with breadcrumbs or flour as these lend crispiness to the deep (or pan)-fried meat, poultry or vegetables. I still wanted this meal to be relatively healthy, so instead of deep frying the chicken fillets, I coated them with egg and flour before pan-frying them.

Creamy Paprika Chicken

Pan-fried Chicken

• 2 chicken fillets
• Salt and pepper to taste
  
• 1 egg
  
• Flour

Creamy Paprika Sauce

• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 tablespoons chopped onion
  
• 1 sweet pepper, cut into long strips
• 1 - 2 dried chili peppers
• 1 tablespoon paprika powder
• Chicken or vegetable powder to taste
  
• 250 ml cream
• 1 tablespoon tomato paste
• Some grated cheese - optional

Instructions

• Chicken: Rub the chicken fillets with salt and pepper. Coat with beaten egg and flour.
• Pan fry the fillets until cooked and golden brown. Set aside (I left them in the oven over low heat to keep them warm).
• Sauce: Sauté the minced garlic and chopped onion with olive oil until slightly brown.
• Add dried chili peppers, paprika powder, chicken powder, tomato paste and pour the cream. Cook and stir for a minute.
  
• Toss in the sweet pepper slices and cook for another minute.
• Sprinkle with grated cheese.
• Pour the sauce over the chicken fillets.
• Serve with rice, noodles or pan-fried potatoes.