For the chicken breasts in paprika sauce, heat the oil in a pan, divide the chicken breasts and salt and pepper them, then turn them in flour.
Fry the chicken pieces in oil until hot, deglaze with water and add the vegetable soup powder, as well as the paprika and marjoram. Simmer for about 15 minutes.
Pour some of the sauce into a bowl and whisk the crème fraîche well. If you want the sauce thicker, add a little flour.
Pour the sauce back into the saucepan, stir and serve.
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