Chicken breast fillet in tarragon tomato cream

Ingredients for 2 servings:

• 2 portions of chicken breast fillet(s)
• 5 tomatoes
• 3 tbsp crème fraîche
• 1 tbsp tomato paste
• 250 g mushrooms
• 125g mozzarella
• 2 tsp vegetable broth (instant)
• 1 tbsp tarragon, dried
• 1 onion(s)
• 2 cloves garlic
• chili powder
• Oil, neutral
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and slice the mushrooms. Finely chop the onions and garlic cloves. Blanch the tomatoes, peel and deseed them, and cut the flesh into pieces. Heat a little oil in a pan and sauté the onions until translucent. Increase the heat, add the garlic and mushrooms, and fry. Add the tomato paste and fry briefly. Now add the tomato pieces, season with salt, pepper, a little chili, and the broth, and simmer for about 10 minutes. Meanwhile, wash the chicken fillets under cold water, pat dry with kitchen paper, and place in a baking dish. Lightly season with pepper and salt. Slice the mozzarella. Stir the crème fraîche into the sauce, add the tarragon, and season with more salt and pepper, if desired. Spread the sauce over the chicken fillets, cover with the mozzarella slices, and bake in a preheated oven at 200°C for about 30 minutes. Pasta and a fresh salad are a good side dish. Tip: The dish tastes even better if the sauce is cooled and poured over the chicken fillets and left to marinate overnight in the refrigerator. The next day, top the fillets with mozzarella and bake. Using the same ingredients (without the mozzarella), you can also make a delicious schnitzel.