Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken breast fillet (s)
- 40 grams flour
- 40 g butter or mararine
- 200 g tomato (s)
- 1 teaspoon paprika powder
- thyme
- 150 ml cream
- 1 tablespoon cognac
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the tomatoes. Wash the chicken breasts and pat dry.
- Season the chicken with salt and pepper, then coat completely in flour.
- Heat the butter in a large pan over medium-high heat. Fry the chicken until golden brown on both sides, ensuring the internal temperature reaches 74°C (165°F).
- Add the diced tomatoes to the pan. Season with paprika powder and thyme to taste. Cover and braise over low heat for 10 minutes.
- Pour in the cream and cognac. Simmer uncovered over medium heat for 3 minutes. Season to taste with salt and pepper.
- Serve.
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