Onion and cream chicken

Ingredients for 4 servings:

• 750 g onion(s)
• 4 ports. Chicken fillet(s), approx. 125 g each
• 3 tbsp oil
• Salt and pepper, white
• Paprika powder, sweet
• 1 tsp, heaped flour
• 200 g whipped cream
• 1 tsp broth, clear, instant
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the onions and slice or thinly slice them. Wash the chicken fillets and pat dry. Heat 1-2 tablespoons of oil in a pan and briefly fry the fillets on each side. Season with salt, pepper, and paprika, remove from the pan, and set aside. Heat 2 tablespoons of oil in the frying fat. Fry the onions for about 15-20 minutes, turning frequently. Season with salt and pepper. Dust with flour. Stir in 1/8 l water and cream. Stir in the stock and bring the sauce to a boil. Season with salt and pepper to taste. Place the chicken fillets in a greased baking dish and spread the onion and cream sauce on top. Cook in a preheated oven (electric oven 200°C/fan 175°C/gas mark 3) for 25-30 minutes. Wash the parsley, finely chop it, and sprinkle it over the top. We prefer to eat it with tagliatelle, but it’s also delicious with rice.