For the bell pepper chicken, heat oil in a pan, sprinkle chicken breasts with pepper. Brown the meat in the hot oil, turn the heat to half. Add both kinds of paprika, stir briefly!, pour water.
Add salt and soup seasoning, simmer. Peel the bell pepper (if possible, I do it with a peeler) and cut into cubes, add.
Stir the cornstarch with a little cold water until smooth and then add to the chicken. After about 15 minutes the tenderloin is well cooked.
Finally, stir in the crème fraîche and do not bring to the boil again. Serve the chicken with noodles, rice or dumplings.