4 chicken fillets
3 tbsp. oil Sauce 3 red peppers
4 cloves of garlic
1 tbsp butter
300 ml of soup
150 g creme fraiche
salt, pepper, lemon juice
Preheat oven to 150 ° C.
Season chicken fillets with salt and pepper and fry on both sides -
about 10 minutes.
Wash and chop the peppers. Remove meat from the pan and keep warm in
oven.
Sauté peppers and crushed garlic in the residue. Deglaze with soup and
simmer for 4 minutes. Stir in creme fraiche and cook for another 8
minutes. Stir in butter and season with salt, pepper and lemon juice.
