Wash and pat dry your chicken breasts. Cut them lengthwise into thin slices and season with salt and pepper on both sides of the chicken slices.

Peel, rinse and chop your onion small and garlic cloves, wash and slice the capsicum into thin smaller pieces and wash your mushrooms, discard the stems of the mushroom and cut into smaller slices.

Heat up the Olive oil in a pan and fry your onion first translucent. Then add the garlic and capsicum pieces and stir fry for 2-3 minutes or until they are a bit cooked. Then add the mushroom and mix the whole content on slow to medium heat.

Allow the mushrooms to cook and while doing that they will release water. Cook until nearly dry and then deglaze by adding the whole white wine. Reduce the heat and allow to simmer and add the cream.

Season with the Paprika, some salt and black pepper and mix well. Cook for 3-5 minutes or until you see the sauce getting thicker and then add the water.

Push the mushroom etc to the sides of the pan and place all the chicken slices into the pan. Cover the chicken slices with the mushroom mixture and place a lid over your pan. Cook for 3-5 minutes on medium heat and then close the heat but keep the lid for 5-8 minutes more. The chicken will be nice moist and cooked enough.

Serve with butter potatoes or rice.