- 250 grams of tomato sauce (or tomatoes in sauce)
- 1 spoon of fresh cream
- 10 grams of butter
- 1 onion
In a covered pan fry the chicken with half of the butter and the laurel, for 10-15 minutes.
In a separate pan fry the chopped onion, the garlic and the remaining butter for a few minutes.
Add the tomato juice and the thyme over the onion and let it cook for 10 minutes.
Add the fresh cream and let it boil for almost 5 minutes.
Add the chicken over the tomato composition and put it in the oven at 220 Celsius degrees for 10-15 minutes.
We ate it with pasta, but you can combine it with potatoes or vegetables.