Summary

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

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Instructions

1. Wash, peel and dice the tomatoes. Wash the chicken breasts and pat dry.
2. Season the chicken with salt and pepper, then coat completely in flour.
3. 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).
4. Add the diced tomatoes to the pan. Season with paprika powder and thyme to taste. Cover and braise over low heat for 10 minutes.
5. Pour in the cream and cognac. Simmer uncovered over medium heat for 3 minutes. Season to taste with salt and pepper.
6. Serve.