Preheat the oven to 160 ° degrees (convection). Clean the mushrooms and cut in halves or quarters depending on the size. Peel and finely dice the onion.

Heat the olive oil (2 tbsp) in a pan suitable for the oven. Pat the chicken breast fillet dry and season with paprika and nutmeg on both sides, fry for about 5 minutes, remove and set aside.

Add another 1 tablespoon of olive oil to the frying fat and fry the mushrooms in it. Add the onion and fry for about 3 minutes, stir in tomato paste and sweat for about 1-2 minutes, deglaze with beef stock. Add 100 ml milk and the cream. Boil.

Mix the cornstarch with a little milk and add to the sauce, season with salt and pepper. Place the chicken breast fillets in the sauce and cook in the preheated oven for about 18-20 minutes.

Wash the parsley, shake dry and do not chop too finely, stir into the sauce. Season the sauce again with salt, pepper, a pinch of sugar and paprika powder.

Arrange the chicken breast fillet with the sauce on plates and serve. Noodles, fried potatoes or rice go well with this.