Rinse the chicken breasts under cold water and pat dry. Then season with salt, fresh ground colored pepper, paprika powder and Worcestershire sauce.
Place a high skillet on the stove. Heat the pan high with a little olive oil and sear the chicken breasts on both sides. Remove the chicken breasts and keep warm.
Finely dice the onion, cut the sucuk paysanne (fine leaf), cut the bell bell pepper into fine strips, cut the garlic also paysanne and cut the snow peas only at the ends and break them through the middle. Heat the same pan and roast the onion in it, then add the sugar snap peas, paprika and finally the garlic. Toss everything and season with salt and pepper.
Then dust with flour and deglaze with white wine. Pour vegetable broth and put the chicken breasts in the pan. Simmer gently for 5-10 minutes, add capers, then finish with cream and possibly a little butter.