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, pat dry, season with salt and pepper.
2. Heat the olive oil in a pan and sear the meat on the skin side. Turn and fry for about 10 minutes on a low heat. Take out and keep warm.
3. Let the sugar caramelize in the frying oil. Deglaze with the balsamic vinegar and chicken stock. Stir in the crème fraîche. Let the sauce simmer for about 5 minutes.
4. Wash, core and dice the tomatoes. Rinse the basil and shake dry. Pluck the leaves and cut finely. Add both to the sauce, heat, season with salt and pepper.
5. Cut open the chicken breast fillets and serve with the sauce. Garnish with basil if desired.
6. Tagliatelle tossed in a little garlic oil and a leaf salad also taste good.