Olive oil
2 skinless, boneless chicken breasts
1 large, or 2 medium onions, cut up
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon smoked, sweet paprika
2 large, ripe tomatoes (ie-beefsteak)
put into boiling water & peel (optional), cut up
About 1 cup white wine
1 tablespoon tomato paste
2 tablespoons crème fraiche or sour cream
Preparation:
1)
Heat oil large pan over medium heat. Sprinkle chicken breasts very lightly with salt and pepper and cook in oil until lightly browned on each side. 2-3 minutes per side. Take out chicken, set aside.
2)
Wipe out pan. Add more olive oil and sauté onions until soft and translucent
3)
Add the garlic, salt, pepper, cayenne and the paprika. Add the tomatoes, wine and tomato paste. Simmer for 10 minutes until the tomatoes break down and sauce is reduced and syrupy.
4)
Take off heat and add crème fraiche or sour cream.
5)
Place chicken breasts back in pan – slide them under some sauce and cook 5-10 minutes until cooked.
