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Chicken paprika

Bread balls, lettuce salad


Total: 45 min


15 min


30 min


4 servings
  • 400 g Chicken breast
  • 1 Red peppers
  • 1 Tomatoes
  • 2 Onions
  • 2 garlic clove
  • 1 Shallots
  • 240 g curled salad
  • 5 strand Parsley
  • 2 tablespoon Paprika
  • 2 tablespoon Tomato concentrate
  • 1 tablespoon chicken bouillon powder
  • 250 mL light sour cream
  • 200 g Whole-wheat bread
  • 2 Eggs
  • 80 mL Milk, skimmed
  • 30 mL Olive oil
  • 5 mL Wine vinegar
  • 1 teaspoon Mustard
  • 4 pinch Salt
  • 4 pinch Pepper


  • Peel the garlic and onions.
  • Chop the onions, finely chop the garlic.
  • Wash the pepper, remove the insides, and cut it in strips.
  • Remove the tomato skin and cut into cubes.
  • In a casserole, stir-fry chicken breasts with hot olive oil.
  • Stir in the onions, 1 half glass of water, tomato concentrate, and garlic.
  • Boil to reduce over high heat.
  • Over medium heat, pour the chicken broth along with the pepper, tomato, paste and paprika. Add salt and pepper.
  • Mix together, cover, and let it simmer for 15 minutes, add some water if necessary.
  • In a bowl, beat the eggs with the milk, add salt, pepper, and mix with the parsley.
  • Peel and chop the shallot.
  • Stir-fry with a lug of olive oil, then add to the bowl.
  • Scramble the bread and soak in this mixture for 15 minutes.
  • Wash and spin the lettuce.
  • Season it with a mustard vinaigrette. Add salt, pepper.
  • Once the chicken is cooked, gently stir in the cream and heat for 5 minutes over low heat.
  • Shape bread balls and steam them for 7 minutes.
  • Serve the chicken paprika with bread ball alongside, together with lettuce salad.

Recipe tips

  • Make more room for legumes in your plate for invaluable benefits!