Chicken breast with peppers and cream cheese slices gratinated

Ingredients for 6 servings:

• 6 skinless chicken breasts
• Salt
• Pepper, from the mill
• Paprika powder, sweet
• 3 cloves garlic, finely diced
• 2 shallots, finely diced
• 3 mushrooms, brown, finely diced
• Salt
• Pepper, from the mill
• ¾ liter chicken broth
• 1 cup whipped cream
• 150 g tomatoes, dried, pickled in oil
• 200 g cream cheese slices (paprika-chili)
• Thyme, shredded, dried
• Rosemary, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Chicken breast baked with onion and mushroom sauce and cream cheese slices

Preheat oven to 180°C. Rinse chicken breasts under cold running water, pat dry with kitchen paper, and place in a baking dish. Season both sides with salt, pepper, and paprika. Gently sauté the finely diced shallots and garlic cloves in a saucepan without adding any more oil until translucent; they should not brown. Add the finely diced mushrooms and sauté lightly. Top with chicken stock and heavy cream. Season to taste with salt, pepper, thyme, and rosemary. Pour the sauce over the chicken breasts. Peel the tomato flesh from the hard skin and pour the tomato flesh over the chicken breasts. Place cream cheese slices on top to cover the chicken breasts. This will prevent them from drying out during cooking. Cook in the oven at 180°C (top/bottom heat) for 60 minutes. Remove the meat from the baking dish and serve. Stir in the cream cheese with a whisk, then add the sauce to the meat. We serve it with mashed potatoes and kohlrabi vegetables