1. 1

   Step 1

   Pound the chicken breast fillet (400 g) flat or butterfly it.

2. 2

   Step 2

   Season the meat on both sides with 1 tsp garlic powder, a little salt, and pepper.

3. 3

   Step 3

   Heat 10 ml olive oil in a pan.

4. 4

   Step 4

   Sear the chicken over medium heat for about 3 minutes per side.

   Timer 6 min
5. 5

   Step 5

   Place the seared meat into a baking dish.

6. 6

   Step 6

   Dice 1 large onion and sauté in the pan for about 10 minutes until translucent.

   Timer 10 min
7. 7

   Step 7

   Finely chop 5 cloves of garlic, add to the onions, and sauté briefly.

8. 8

   Step 8

   Pour in 200 ml chicken broth and let the liquid reduce for about 10 minutes.

   Timer 10 min
9. 9

   Step 9

   Stir in 250 ml oat cream, bring to a brief boil, and season to taste with salt, pepper, and 1 tsp thyme.

10. 10

    Step 10

    Pour the sauce over the chicken in the dish and let it rest for 10 minutes.

    Timer 10 min
11. 11

    Step 11

    Bake the dish in a preheated oven at 175°C fan-assisted for 15 minutes.

    Timer 15 min

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