Clean the chicken breasts, season with salt and pepper and fry the outside in the hot oil (it should stay raw inside!). Deglaze the meat with a little white wine and place everything in a roaster.
Cut the garlic and paprika into small cubes. Sauté the diced garlic in a hot pan and then place in a bowl with the paprika. Add the rest of the white wine, cream and the chili paste. To bind a little cheese (not too much, otherwise it tastes too cheesy) and stir in the cornstarch mixed with a little water. Then season the sauce with sugar or honey and the spices.
Pour the sauce over the chicken breasts and distribute well. Close the roaster and let it simmer at 180 degrees (top / bottom heat) for approx. 50 - 60 minutes (longer does not hurt).
After about 2/3 of the baking time, check whether enough liquid and the desired sauce consistency has been achieved - if necessary, add a little more liquid or cornstarch.
Tip 1: If you don`t want whole chicken breasts but rather pieces, you should still roast and braise the meat whole so that it becomes more tender. Then it can be cut into small pieces very well. So you can e.g., also serve as goulash with pasta.
Tip 2: The dish can also be prepared a day earlier. In this case, it is best to finish it completely, just shorten the cooking time to approx. 30 - 40 minutes. The next day, the dish can be warmed up in the oven in about 40 minutes without any problems and actually tastes even better because it could soak through.
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