4 chicken breast, boneless, skinless (120g each)
4 cherry tomatoes
1 green bell pepper
1 onion, chopped
2 tablespoons sweet paprika
1 teaspoon fresh dill, chopped
1 tablespoon butter
salt
pepper
1/2 cup water

Rinse the chicken breasts, pat dry and cut in half. Sprinkle chicken on both sides with 1 tablespoon paprika, and a pinch of salt and pepper. Melt 1/2 a tablespoon of butter in a medium non-stick skillet over medium-high heat. Add chicken and cook for about 4-5 minutes per side. Transfer chicken to a plate and add the remaining butter in the skillet over medium heat. Cast onion and cook for 5 minutes. Add remaining paprika, tomatoes, green bell pepper and water. Boil until sauce thickens slightly (about 2 minutes). Return chicken to skillet and simmer for about 1 minute. Place in dishes. Top with the dill and serve hot.