Season the chicken breast with salt and pepper and fry until crispy, remove from the pan. Then sauté the carrots, leek and apples in the pan and season with salt and pepper. Add the tomato paste and fry briefly. Then fill up with cream, creme fraîche and water. Place the chicken breasts on the vegetables and simmer covered for about 30 minutes.
At the end, season the vegetables to taste again, if necessary thicken with mondamine and add the calvados. You can`t go without the calvados, it`s what makes the dish so unique!