• 600g chicken breast
• 250g very small onions
• 250g Champignons
• 2 small yellow peppers
• 250g small tomatoes
• 2 table spoons Rama Culinesse
• 1/4 l chicken broth
• 250ml Rama Cremefine zum Kochen
• 3 EL light Sauce thickener
• Salt, Pepper

Wash chicken breast fillet and dry it. Peel onions and cut them in halves, clean champignons and halve the big mushrooms. Clean and wah the peppers and cut them in approx. 1 cm stripes. Wash and halve the tomatoes.

2. Heat up Rama Culinesse in a wide pot, sear chickenÄs breast from all sides. Add onions and champignons, add 1/8 l broth and let it cook covered with middle heat approx. 20 minutes. After approx. 10 minutes add the paprika stripes. Take out the chicken's breast and put them warm.

3. Add the remaining broth, the tomatoes and the Rama Cremefine to the vegetables, bind the sauce and stir and cook approx. 5 minutes. Seasons to taste with salt and pepper. Cut the chicken's breast open and arrange together with the vegetables.