Chicken and potato pan

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• some olive oil
• 2 chicken breasts
• salt and pepper
• Paprika powder, sweet
• tbsp tomato paste
• 1 tsp, heaped sugar
• 2 shots of white wine
• some vegetable broth
• 400 g potatoes
• some basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and finely dice the onion and garlic. Dice the chicken breast. Add a little olive oil to a pan and fry the diced onion and garlic. Add the diced chicken and fry. Season with salt, pepper, and paprika and continue frying. Add the tomato paste and sugar, mix, and let it caramelize. Deglaze with white wine. Stir in a little vegetable stock. Peel and dice the potatoes, and add them to the pan with the meat, seasoning again if desired. Simmer until the potatoes are tender (approx. 15-20 minutes). Shortly before the end of the cooking time, tear a few basil leaves into small pieces and stir them in. Arrange on plates and serve.