Creamy Chicken Paprikash with Cream

Preparation

• 1
  Peel and finely dice the onions. Wash the chicken breast fillet, pat dry, and cut into approximately 2 cm cubes.
• 2
  Heat 3 tbsp sunflower oil in a medium-sized pot. Sauté the diced onions in it over medium heat for 3–4 minutes until translucent.
• 3
  Add the chicken cubes to the pot and fry everything together for another 6–7 minutes over medium heat.
• 4
  Now add paprika powder, allspice berries, tomato paste, butter, bay leaf, as well as salt and pepper, and mix well. Dust everything with flour and sauté, stirring, for 2–3 minutes.
• 5
  Pour in half of the chicken broth (200 ml), stir well, ensuring no lumps of flour form. Then add the remaining 200 ml of broth, stir again, and let it simmer over medium heat for 14–15 minutes.
• 6
  After the cooking time, stir in the whipping cream and let the sauce gently simmer for another 3–4 minutes.
• 7
  Stir the finished chicken paprikash again and season with salt and pepper to taste. Remove the bay leaf and allspice berries. Arrange on plates and serve best with noodles, Spätzle, or dumplings. Sprinkle with freshly chopped parsley if desired.