In my first try this dish was a little too runny, but the taste of it was just heavenly! So I have corrected the recipe and here it is! For one serving you need:
- 1 organic chicken breast
- 100 gram of cherry tomatoes, cut in halves
- 50g heavy cream
- 2 cloves of garlic, diced
- 35g grated parmesan or grana padano
- Chili flakes, thyme, oregano, basil, salt, pepper to season to taste
- Olive oil
Of course, I love garlic and I love cheese. If you are not such a big fan as I am (or want to cook this dish for a date) than you can always use just one clove of garlic or scale down on the cheese. But I wouldn’t use less than 20g of it.
Heat a bit of olive oil in a pan and put the chicken breast in. You can either cut it into pieces beforehand (that helps with the overall cooking time of the meat) or keep it in one piece. Once the chicken is golden brown on all sides, add a little bit of olive oil and then sear the garlic and chili flakes for approx. 2 mins while stirring continuously. Deglaze with a shot of water, so that the bottom of your pan is now coated in liquid, but not too high (that was my mistake at the first try).
Now add the tomatoes, cheese and herbs into the pan while stirring. The tomatoes will loose some liquid, so let it simmer a bit before taking the next step. Add the cream and then let it simmer for a few minutes, until the sauce thickens.
You can put a lid on the pan and let it cook until the chicken is fully cooked through. If you have an oven-safe pan you can put the pan (without lid) into the pre heated oven to cook the chicken and have the top layer a little crunchy due to the cheese. If your pan isn’t ofen-safe you can transfer the food into a small casserole dish.