Chicken Breasts with Paprika

INSTRUCTIONS

• 1
  Peel and finely chop the onion. Wash, dry, and cut the chicken breasts into cubes measuring 2 cm × 2 cm.
• 2
  Prepare a medium-sized pot and heat 3 tablespoons of sunflower oil in it. Then add the chopped onion to the pot and sauté for 3–4 minutes over medium heat.
• 3
  Add the chopped chicken breasts to the pot and sauté everything for another 6–7 minutes over medium heat.
• 4
  Now add ground paprika, allspice, tomato paste, butter, bay leaf, salt, and pepper to the pot and mix everything. Then sprinkle the entire mixture with plain flour and sauté for 2–3 minutes over medium heat.
• 5
  Pour 1⁄2 of the specified amount of chicken broth (i.e., 200 ml) into the pot, mix the mixture, and ensure there are no lumps of flour. Then pour the remaining 200 ml of broth into the pot, mix again, and let the contents of the pot simmer for 14–15 minutes over medium heat.
• 6
  After the specified time, add the cream to the pot and cook the entire mixture for another 3–4 minutes over medium heat.
• 7
  Stir the cooked mixture and add salt and pepper to taste. Then remove the bay leaf and allspice, divide the contents of the pot into 4 plates, and serve (preferably with pasta or bread dumplings). If desired, you can sprinkle each portion with coarsely chopped parsley before serving.