Chicken breast fillet with delicious tomato cream sauce

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 tbsp olive oil
• 600 g tomatoes
• 200 g vegetable onions
• 1 pack of Herbs de Provence, frozen
• 200 ml vegetable stock
• 30 g sauce thickener
• 300 g whipped cream
• salt and pepper

Instructions

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

Wash the chicken, pat dry, and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Brown the chicken breast until well browned, then place in a casserole dish. Wash the tomatoes, make a cross-shaped incision, and briefly place in boiling water. Rinse the tomatoes with cold water and peel off the skin. Quarter the tomatoes, remove the stems and cores. Dice the tomatoes and onion. Sauté the onion and tomatoes in the remaining oil in a pan, add the herbs and stock, bring to a boil, and simmer for about 5 minutes. Lightly thicken with a sauce thickener, add the cream, and simmer for a few minutes. Season with salt and pepper. Pour the sauce over the meat and cook in an oven preheated to 200°C for about 45 minutes.