Melt butter or light butter. Sauté flour in it. Add clear soup and whipped cream. Boil the sauce quietly for 10 minutes with the lid on.
In the meantime, chop the kitchen herbs, add to the sauce form, season with sugar, salt, pepper and juice of one lemon.
Rub chicken breasts with salt and pepper and place in a shallow gratin dish. Spread the herb sauce evenly on top and sprinkle with Parmesan cheese.
Cook the chicken breast fillets in the heated oven on the 2nd shelf from the bottom at 200 °C for 25 to 30 minutes. Serve with tomato salad.
Tip from Elisabeth Hafeneger:
The quantities for the sauce were those in the original recipe. However, I usually double the quantity, the chicken breast fillets remain incredibly juicy, and usually the leftover sauce is greedily devoured with bread.
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