Chicken breast fillet in tomato-parmesan cream

Ingredients for 2 servings:

• 2 tbsp olive oil
• 2 chicken breast fillets
• some flour for dusting
• Salt and pepper from the mill
• 60 ml white wine
• 100 ml water
• 120 ml cream
• 1 tsp, leveled chicken broth, instant
• ½ tsp, crushed chili powder or Pul Biber
• 10 tomatoes, dried in oil
• 1 clove(s) garlic, finely chopped
• 50 g Parmesan, freshly grated, not too fine
• 1 tsp basil pesto
• some sauce thickener, lighter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

a bit of Mediterranean feeling

Wash the chicken breasts and dry thoroughly. Drain the pickled tomatoes well and chop them finely. Mix the wine, water, cream, chicken stock powder, and chili powder. Heat the oil in a pan, season the chicken breasts with salt and pepper, then coat in flour and fry in the pan until crispy. Remove from the pan, set aside, and deglaze the pan with the wine mixture. Add the chopped tomatoes and garlic. Thicken slightly with the sauce thickener, then stir in the Parmesan cheese and pesto. Add the chicken fillets to the sauce and simmer together for about 5 minutes. Serve with rice.