Chicken breasts: 500 g
– Crème fraîche: 5 tablespoons
– Tomatoes: 2
– Parsley A few sprigs
– Tomato paste: 1 teaspoon
– Olive oil: 1 tablespoon
– Salt and pepper
Preparation:
Cook the chicken breasts in a hot pan with olive oil.
Meanwhile, wash and deseed the cherry tomatoes, then cut them into cubes.
Chop the parsley.
When the chicken breasts are golden brown, add the diced cherry tomatoes to the pan and heat over low heat.
In a salad bowl, mix the tomato paste with the crème fraîche, salt and pepper and pour into the pan
Leave to heat for 5 minutes, sprinkle with parsley and serve hot.
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