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 and pat dry. Season with salt and pepper and turn in flour. Heat the butter in a pan and fry the chicken until golden brown on both sides. Add diced tomatoes, season with paprika powder and thyme. Braise in a closed pan on a low flame for about 10 minutes.
2. Add the cream and cognac and let it simmer for about 3 minutes with an open pan. To taste.
3. Green ribbon noodles and mixed salad go well with it.
4. Alternatively, you can also use chicken legs.