Summary

Ingredients

• 6 skinless chicken breasts
• salt
• Pepper from the grinder
• Paprika powder, noble sweet
• 3 cloves garlic, finely diced
• 2 shallot (s), finely diced
• 3 mushrooms, brown, finely diced
• salt
• Pepper from the grinder
• 0.75 liter ¾ chicken broth
• 1 cup whipped cream
• 150 g tomato (s), dried, pickled in oil
• 200 g sliced cream cheese (paprika-chili)
• Thyme, rubbed, dried
• Rosemary, ground

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Instructions

1. Preheat the oven to 180 ° C
2. Rinse the chicken breasts under cold running water, pat dry with kitchen paper and place in a baking dish, season with salt and pepper on both sides and season with paprika powder.
3. Gently steam the finely diced shallots and cloves of garlic in a saucepan without adding any oil, they should not turn brown.
4. Add the finely diced mushrooms, sauté too, top up with the chicken stock and whipped cream.
5. Season with salt and pepper, thyme and rosemary, pour the sauce over the chicken breasts.
6. Peel the tomato pulp from the hard shell and pour the tomato pulp over the chicken breasts.
7. Place the cream cheese slices on top so that the chicken breasts are covered. This way they don`t get dry when cooking.
8. Cook in the oven at 180 ° C top / bottom heat for 60 minutes.
9. Take the meat out of the baking dish and serve, stir up the cream cheese with the whisk, add the sauce to the meat.
10. We also have mashed potatoes and kohlrabi vegetables