Chicken Breast in Pepper Cream

Chicken Breast in Pepper Cream

Casserole

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Cook Time

1 h

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Chicken Breast in Pepper Cream is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Chicken breast in pepper cream is a protein-rich main course from the Thermomix® that is prepared with chicken breast fillet, peppers, onions and cream. This hearty dish is suitable as a casserole for a festive family meal. Preparation takes about 60 minutes, 30 minutes of which are active working time. The recipe is designed for 4 servings.

Ingredients (11 ingredients)

  • 500 g Chicken breast fillet
  • 3 piece red bell peppers
  • 1 piece Onion
  • 1 clove Garlic
  • 1 tbsp Olive oil
  • 2 tbsp Tomato paste
  • 2 tbsp Sweet paprika powder
  • 400 g Cream
  • 100 g Crème fraîche
  • to taste Salt
  • to taste Pepper

Preparation (10 steps)

1

Preheat oven

Preheat the oven to 180 degrees top and bottom heat. This is a preparation step that takes place outside the Thermomix.

2

Prepare chicken

Season 500 g chicken breast fillet (3-4 fillets) with salt and pepper and place in a casserole dish. This is a preparation step that takes place outside the Thermomix.

3

Prepare peppers

Cut 3 red bell peppers into small pieces and spread over the chicken in the casserole dish. This is a preparation step that takes place outside the Thermomix.

4

Chop onion and garlic

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 1 onion and place 1 clove of garlic in the mixing bowl and chop for 3 sec./level 5.

3
5

Sauté onion and garlic

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 tbsp olive oil to the onions and garlic in the mixing bowl and sauté for 3 min./120°C/level 1.

180
6

Add tomato paste and paprika powder

Thermomix® Setting
10 sec/Speed 3

Add 2 tbsp tomato paste and 2 tbsp sweet paprika powder to the mixing bowl and stir for 10 sec./level 3.

10
7

Add cream and crème fraîche

Thermomix® Setting
5 min/194°F/Speed 2 90

Add 400 g cream (whipping cream (30%) or cream for cooking (15%)) and 100 g crème fraîche to the mixing bowl and cook for 5 min./90°C/level 2.

300
8

Season the sauce

Thermomix® Setting
10 sec/Speed 3

Season the sauce with salt, pepper and paprika powder and stir for 10 sec./level 3.

10
9

Pour sauce over chicken

Pour the sauce from the mixing bowl into the casserole dish over the chicken and peppers. This is a preparation step that takes place outside the Thermomix.

10

Bake casserole

Place the casserole dish in the preheated oven and bake everything for 30 min. This is a preparation step that takes place outside the Thermomix.

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About this recipe

This recipe for chicken breast in pepper cream is an adaptation of a classic Hungarian paprika chicken dish that my grandmother always made. However, her version was very time-consuming and required hours of simmering on the stove. With the Thermomix®, the process can be accelerated significantly without sacrificing taste. It is a dish that conveys warmth and security, perfect for cold days or a cozy family meal. The chicken breast fillets form the base of the dish and provide the lean protein. Make sure to use high-quality fillets that are not too dry. The red bell peppers contribute sweetness and a slight bitterness that complements the chicken wonderfully. The onion and garlic form the aromatic foundation of the sauce. The olive oil serves as a flavor carrier and provides a light roasted aroma when sautéing. The tomato paste intensifies the color and flavor of the sauce, while the sweet paprika powder gives the dish its characteristic flavor and bright red color. The cream and crème fraîche give the sauce a creamy texture and a full-bodied flavor. When chopping onion and garlic in the Thermomix®, it is important not to choose too high a level, otherwise they will become mush. Level 5 is ideal for chopping them finely without pureeing them. When sautéing, make sure that the onions become translucent before adding the tomato paste and paprika powder. This prevents the paprika powder from burning and becoming bitter. When seasoning the sauce, it is advisable to handle the salt with care, as the crème fraîche already has a certain salt content. For a vegetarian version, you can replace the chicken breast with halloumi or tofu. For a vegan version, you can use soy cream and vegan crème fraîche. You can also experiment with other spices such as smoked paprika powder, cayenne pepper or cumin to give the dish an individual touch. Serve the chicken breast in pepper cream with spätzle, rice, potatoes or fresh bread. A green salad or steamed vegetables also go well with it. Leftovers can be stored in the refrigerator and consumed within 2-3 days. The dish can also be prepared well in advance. You can prepare the sauce the day before and store it in the refrigerator. The next day, simply pour the sauce over the chicken and peppers and bake everything in the oven.

Tags

#Meat #Hearty #Warm #High in protein #Festive

Allergens

  • Milk

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