Ingredients: 

1 pound of big prawns

2 big chicken breasts

1 small can of crushed tomatoes ( natural, no additives )

1 small container of liquid cream ( medium )

olive oil

brandy

salt

sugar

Dice the chicken. Heat in a pan, with low fire, the olive oil. When the oil is hot, slowly fry the chicken, until it looks golden outside. When the chicken is halfway done, in a separate pan, add olive oil, and fry the tomato. Add to the tomato, salt and 1 teaspoon of sugar. When the tomato is half done, mix with it the prawns, and stir it. After 5 minutes, turn the fire off, add the brandy, and set it on fire (flambé). When the fire is over, put the prawns with the chicken, and add the cream. Cover the pan, and stir from time to time, adding salt if necessary. When you see that the cream is getting a little thick, then it’s ready.