Ingredients :

• Chicken fillets — Two fillets for four might seem like a stretch, but cut into strips and coated in cream, it’s quite satisfying. If you have thick fillets, flatten them slightly with your palm before cutting—this speeds up cooking and prevents the classic ‘overcooked outside, still pink inside’ scenario.
• Zucchini — Small and firm. A large, waterlogged zucchini will make your sauce soggy. Cut into half-moons of one centimeter, it holds up during cooking and keeps a pleasant slight crunch.
• Red bell pepper — Red rather than green—it’s milder, sweeter, and after a few minutes of cooking, it takes on an almost candied note. It also adds a color that makes the dish look generous.
• Crème fraîche — Thick, not liquid. Pouring cream will make the sauce too thin and it won’t coat well. Full-fat (30%) thick crème fraîche is ideal. If you want to lighten it up, full-fat Greek yogurt works—but never let it boil, or it will split immediately.