John Myers
Ingredients for 3 servings:
- Oil for frying
- 500 g chicken breast fillet(s)
- 1 onion(s)
- 3 garlic cloves
- 1 pack of tomatoes, pureed, approx. 500 g
- 150 ml vegetable stock
- 150 ml cream or Cremefine
- 1 pinch(s) of sugar
- 50 g Parmesan
- some basil leaves
- salt and pepper
- Paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Heat the oil in a pan. Season the chicken breast fillet with pepper, salt, and paprika powder and sear briefly on all sides. Then remove from the pan and place in a baking dish. Finely dice the onion and garlic cloves and sauté in the same pan. Deglaze with the passata and vegetable stock. Season to taste with sugar and the remaining spices. Simmer for about 5 minutes. Add the cream and pour the sauce into the baking dish over the chicken breast fillet. Lightly cover with Parmesan cheese and chopped basil. Braise with the lid closed on the middle rack of an oven preheated to 180°C (top/bottom heat) for about 20-25 minutes.
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