Summary

Ingredients

• 4 chicken breast fillet (s) à 150 g
• Salt and pepper, from the mill
• 1 tablespoon olive oil, extra virgin
• 1 tablespoon sugar
• 5 tablespoon balsamic vinegar, dated
• 250 ml poultry broth
• 150 g crème fraîche
• 400 g tomato (s)
• 0.5 ½ bunch basil

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Instructions

1. Rinse the chicken breast fillets and pat dry. Season with salt and pepper.
2. Heat the olive oil in a pan over medium heat. Sear the chicken on the skin side for 2-3 minutes, then turn and fry over low heat for 10 minutes until the internal temperature reaches 74°C / 165°F. Transfer to a warm plate.
3. In the same pan, add the sugar and let it caramelize over medium heat for 2-3 minutes. Deglaze with the balsamic vinegar and poultry broth. Stir in the crème fraîche. Simmer the sauce for 5 minutes.
4. Wash, core, and dice the tomatoes. Rinse the basil, shake dry, pluck the leaves, and chop finely. Add the tomatoes and basil to the sauce, heat through for 1-2 minutes, and season with salt and pepper.
5. Slice the chicken breast fillets and arrange on serving plates. Pour the sauce over them and garnish with basil if desired.
6. Serve with tagliatelle or a leaf salad.