For the chicken cut the chicken breast into 5 x 5 cm pieces. Fry in a pan with olive oil, season with salt and pepper, add rosemary.
Cut the bell bell pepper into small strips and fry. Deglaze with white wine and add 1/4 l water.
Dissolve 2 pots of KNORR Bouillon Pur Huhn in it, add caper berries and cream and simmer everything for 10 minutes.
Dissolve third pot of KNORR Bouillon Pur Huhn in a pot with 1/2 l water, boil polenta in it.
Let cool briefly, then mix with the egg, form dumplings and fry them briefly in olive oil. Serve dumplings with the sliced meat and fresh rosemary.
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