-Start with seasoning on a bowl.
-mix seasoning
-Cut the two large chicken breast against the grain or use both.
-pour the seasing on to the two chicken breast and them mix.
-finely, chopped 1 small white onion and 4 cloves of garlic.
-1 cup/230 ml tomato puree (fresh or canned)
-to make fresh tomato puree, blend 6 small tomatoes.
optional: strain to remove seeds and pulp for a smooth puree.
-preheat pan on medium heat and add 2 table spoon of olive oil.
-sear the chicken for 3 minutes for each side.
-let the chicken be slightly undercooked as it will cooked again in the sauce.
-Add some more oil if the pan gets dry.
-set the two chicken breast aside for later.
-reduce the flame to low and one tsp of butter to the same pan.
-Pour the onion until it turns translucent.
-Add the minced garlic and move for 10 seconds (Optional: add 1 tsp of chili flaskes).
-add tomato pure, mix well and increase the flame to medium high.
-add a pinch of salt to help the tomatoes cook faster.
-add tsp of tomato paste.
-cook until the sauce has reduced to a thick paste.
-add 1/2 cup chicken stock or water and mixed well.
-add a small bunch of herbs, basil, parsley or cilantro.
-if sauce is sour, add one table spoon of sugar.
-reduce flame to low and add 1/2 cup of heavy cream.
-add 1/4 cub of parmesan cheese.
-taste the sauce for salt.
-Add chicken, and simmer for 3-4 minutes.