Cut the chicken into pieces or fillets, season. Chop onions finely, cut peppers into small strips. Sear chicken in oil, add peppers, tomatoes, onions and sherry in 5 to 10 min intervals. Braise for 20 to 25 min.
Stir cr’eme fra^iche with flour, thicken sauce, season if necessary.
Serve: White bread
Chicken breast, News, Chicken
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