Chicken breast in a bed of onions

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 onions
• 1 tbsp paprika powder, sweet
• 4 tbsp olive oil
• 200 ml white wine, dry
• 150 g Parmesan, grated
• 200 ml cream
• 4 sprig(s) thyme, fresh (or 1 tsp dried)
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the onions and slice them into thin rings. Sauté them in a pan in 3 tablespoons of olive oil. Pluck the thyme leaves from the sprigs and add them to the onions (first rub the dried thyme briefly in your hand). Sprinkle with paprika and season with salt and pepper. Pour in the white wine and sauté with the lid on until soft, but do not allow it to brown. Remove from the pan and place in a casserole dish. Wash the chicken breast fillets and pat dry. Season with salt and pepper. Brown them on all sides in the pan with 1 tablespoon of olive oil. Pour in the cream and bring to a boil briefly. Place the chicken breast fillets on the onions and pour the cream over them, then sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C for about 10 minutes until the Parmesan begins to brown slightly. Serve with warm ciabatta and, of course, a good white wine.