Instructions:
For the Chicken Fillets:
1. Season the chicken breasts with salt, black pepper, and sweet paprika on both sides.
2. Heat 2 tbsp of olive oil in a skillet over medium-high heat.
3. Add the chicken breasts and cook for about 5-6 minutes per side, or until they are cooked through and no longer pink in the center. Remove and set aside.
4. In the same skillet, add 1 tbsp of olive oil and sauté the sweet onion and red onion until they become soft and translucent.
5. Stir in the tomato paste and cook for another 2-3 minutes.
6. Pour in 2/3 cup of hot water, stirring to combine.
7. Add the heavy cream and stir until the sauce thickens. Simmer for a few more minutes.
8. Return the cooked chicken breasts to the skillet and simmer for a couple of minutes in the sauce.
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