Chicken Sauté Hungarian Velouté

A great way to make a quick stir-fried chicken. Sautéed with bell pepper, the meat is served with a great Hungarian Velouté.

Preparation Time: 20 minutes          Cooking Time: 25 minutes         Rest Time: 5 minutes         Serves: 4

Ingredients
2 chicken breasts, skinless and boneless, cut into ½ strips
1 red bell pepper, cut into ¼ inch Julienne
1 yellow bell pepper, cut into ¼ inch Julienne
1 tsp paprika powder1 tbsp olive oil
Hungarian Velouté:
2 oz (60 g) finely diced onions
1 oz (30 g) butter
2 tsp (10 g) paprika powder
½ cup (120 ml) dry white wine
2 cups suprême sauce
½ cup (120 ml) cream
Salt and white pepper, to taste
Garnish:
2 cups cooked rice

Preparation Steps

Start the sauce: In a saucepan sweat the finely diced onions in the butter. Add the paprika powder and sweat for 3 minutes. Add the dry white wine and reduce by half. Stir in the Suprême sauce. Cook for 2 to 3 minutes, strain and finish the sauce with the cream. Taste and rectify the seasoning if necessary.

Cook the chicken: When the sauce is almost ready, heat the olive oil in a large pan, add the chicken breast and sauté for 5 minutes. Add the cut bell peppers, season with paprika, salt and pepper and sauté for 5 more minutes.

Serve:  In a large plate, pack a small cup with rice and transfer to the centre of the plate. Serve the chicken strips around, spoon the sauce over the chicken, garnish with the bell pepper around the chicken and fresh herbs.