Directions:
In a large skillet, melt butter over medium heat. Add onion, garlic, green and red bell peppers, and mushrooms. Sauté until vegetables are tender.
Stir in flour, salt, pepper, and paprika, cooking for 1 minute.
Gradually add chicken broth and white wine, stirring continuously. Bring to a simmer.
Reduce heat and stir in heavy cream. Add cooked chicken and simmer until the sauce thickens.
Serve hot over puff pastry shells or rice, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 550 per serving | Servings: 6 servings
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