Summary

Ingredients

• 2 chicken breasts
• 100 ml balsamic vinegar
• 150 ml cream
• 1 shallot (s)
• 1 tablespoon sugar, brown
• salt and pepper
• Rosemary, fresh
• Sage, fresh

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Instructions

1. First put the baslamico vinegar and the brown sugar in a small saucepan and reduce to a creamy consistency.
2. Meanwhile, finely chop the shallot, wash the fillets, dab and season with salt and pepper.
3. Fry the fillets together with the shallots, rosemary sprigs and sage leaves in the pan until they are nicely colored. Then add the reduced balsamic vinegar and the cream, simmer for another 10 minutes with the lid closed over low heat.
4. Depending on your taste, pour off the sauce, so remove the herbs, season again with salt and pepper, then serve, both rice and pasta taste delicious.