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.
Add the cream and cognac and let it simmer for about 3 minutes with an open pan. To taste.
Green ribbon noodles and mixed salad go well with it.