Paprika chicken with shallot sauerkraut (light recipe)

Paprika chicken with shallot sauerkraut
(a "light" recipe)

For those who love sauerkraut, fermented ones that you buy ready to cook to your liking, here is a recipe - light - that marries a spicy and slightly spicy chicken breast to the sweet of the shallot and the taste of the pepper.

It is a simple dish that is easy to prepare and is ready on the table in less than half an hour.
And lunch (or dinner) is served!

A small note, before going out and going shopping: the fermented sauerkraut can be found on the market (in bags or in jars and, if you are lucky, even in bulk) both cooked and raw, to be cooked to your liking or, excellent, in salad.

For this preparation as generally for all the preparations indicated in the recipes that I present, the raw ones are used.
I recommend!

It is also important not to replace the shallot with the onion:
it is a dish that, in spite of the paprika, has a very delicate taste.
The onion would dominate it by excluding other flavors.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

pepper	g.	100
shallot	g.	40
sauerkraut	g.	150
peeled canned	TS.	3
maple syrup	ct.	1
salt and pepper		q.s.
chicken breast (about 150 g)	pc.	1
sweet paprika	TS.	1
extra virgin olive oil for frying	ct.	2
chicken soup	ml.	100
greek yogurt	TS.	2
grated lemon rind	TS.	1

Preparation:

Google ads

Start preparing the vegetables: peel and divide the shallots into quarters, clean the peppers, remove the seeds and cut, at will, into rings or strips.

Then mix them in a bowl with sauerkraut (the ones to be cooked, not the ready ones, I recommend!) Adding the peeled tomatoes into pieces, the maple syrup and completing with salt and pepper. Allow to flavor while proceeding to the rest.

Season with salt and pepper the chicken breast, pour over the sweet paprika and massage to absorb the flavor.

Heat the olive oil in a pan and brown the chicken well on both sides. the cooking will then continue with the rest of the ingredients.

Move the chicken breast to one side of the pan and pour the mixture of sauerkraut and vegetables alongside. Add the chicken stock, cover and cook gently for ten minutes.

While cooking, prepare the sauce with which to serve: mix in a bowl the yogurt with lemon zest and an idea of salt.

When cooked, place the vegetables in one dish on one side and the chicken breast cut transversely into three or four slices and decorate with the yogurt sauce.

Buon appetito!

ADVICES AND NOTES:

Google ads

Recipe, text only: to print or download.
A slice of bread to clean the dish, then, does not hurt!
And, for those who want fat and calorie counts ... per serving: about 430 kcal, 44 g proteins, 16 g fats, 26 g carbohydrates, 12 g fibers
Related articles: All light recipes!