Chicken breast with onion sauce from the oven

Ingredients for 2 servings:

• 3 tbsp extra virgin olive oil
• 1 tbsp soy sauce, dark, sweet
• ½ tsp sweet paprika powder
• ½ tsp black pepper, freshly ground
• 300 g chicken breast
• 3 large onions
• 2 garlic cloves
• 1 tbsp butter
• 1 tbsp wheat flour type 550
• 150 ml chicken broth or chicken stock or vegetable broth
• 50 ml cooking cream
• 1 tbsp soy sauce, dark, sweet
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 5 minutes

Make a marinade from oil, soy sauce, paprika, and pepper. Slice the chicken and let it marinate overnight in the refrigerator. Peel the onions and garlic. Slice the onions into half rings and chop the garlic. Heat a dry pan (the marinade already contains oil) and briefly fry the chicken slices on both sides. Remove from the pan and place in a greased casserole dish. Add the onions and garlic to the pan and fry briefly. Toss the bowl of marinade with a little water. Pour in the chicken stock and the marinade water and sauté until softened. Sprinkle with flour and add a knob of butter to the onions. Stir until thickened. Refine with the cream and season with soy sauce, salt, and pepper. Pour the onion sauce over the meat and bake at 190°C (top/bottom heat) for about 30 minutes. Serve on preheated plates with your desired side dish. Serve with a salad.