Wash, peel and dice tomatoes. Wash the chicken and pat dry. Season with salt and pepper and turn in the flour. Fry the chicken in the butter until golden. Add tomato cubes and season with paprika & thyme. Braise in the closed pan on the low heat for about 10 minutes. Add the cream and cognac and let it simmer for 3 minutes with the pan open. Season to taste and serve with green ribbon noodles and mixed salad.
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