Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Try this Chicken and veg in a soothing sensational creamy sauce steeped in German tradition from the kitchens of faydyn

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I have German blood therefore a lot of my cooking at home has a German flair. This is one of my favorites. Traditionally this is made with veal and mushrooms in a wine/cream sauce and served over rice or spaetzle.

You will need:

About three chicken breasts
Half of a medium onion
One green peeper
One red peeper
Salt, pepper and paprika to taste. (or you can cheat and use season all.)
Evaporated milk (I am not sure how much I used. I almost finished a small can)
Corn starch.

Start by cutting the chicken into thin strips or cubes.
Season and set aside. chop pepper and onion
It helps if you have a saute pan without a nonstick coating
The trick here is to only use about a teaspoon of oil. Counterintuitively you want it to stick some
Add chicken and cook over medium high hear until cooked through but not browned. Add onion and pepper and cook until chicken is browned. Be careful not to let the stuck bits (fond) burn.
Deglaze the pan with the evaporated milk, scraping the bottom of the pan with a wooden spoon make make a slurry with any remaining evaporated milk and corn starch. You may have to adjust the constancy with more milk or cornstarch.
Season to death with more salt, pepper and paprika.
Serve over rice, spaetzle (German Egg Pasta) or other pasta of your choice.
Enjoy

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