Directions
- Cut the tomatoes into thin strips, onion into small cubes and crush the garlic.
- Wash, clean and dice the chicken.
- Sprinkle it with salt and pepper and mix with flour.
- Heat the pan over medium heat. Add a spoonful of oil, add the meat and fry until slightly browned.
- Add the onion, garlic and tomatoes. Continue frying until the onion is glassy (add more oil if necessary).
- Add cream, bring to boil and stew under cover on low heat for about 5 minutes.
- Finally, season with salt, pepper, sweet paprika and oregano.
- Serve with pasta or rice.
Ingredients
400 g chicken breasts
100 g sun dried tomatoes in oil
200 ml whipping cream (30% fat)
1 onion
2 cloves of garlic
1 tbsp. oil form tomatoes
1 tbsp. all purpose flour*
salt, pepper, sweet paprika and oregano
*use corn or potato starch for a gluten-free version.
Fusion / Other
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