Summary

Ingredients

• 12 potato (s)
• 2 tomato (s)
• 4 chicken breast fillet (s), approx. 150 g each
• 2 tablespoons oil
• 500 ml vegetable stock
• 4 tablespoon balsamic vinegar
• 1 tablespoon sauce thickener
• 1 tablespoon butter
• 1 tablespoon sugar
• salt and pepper
• Paprika powder
• basil

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Instructions

1. Wash the potatoes and cook in salted water for about 25 minutes.
2. Score the tomatoes crosswise at the stem and pour boiling water over them. Quenching and molting. Halve and core the tomatoes and cut the pulp into cubes. Rinse the chicken breast fillets, pat dry and fry in oil until golden brown. Deglaze with the stock, stir in the balsamic vinegar, add the tomatoes and let simmer with the lid on for 15 minutes.
3. Drain the potatoes, let them evaporate, peel them and cut them in half if necessary. Melt the butter in the pan, caramelize the sugar in it, add the potatoes and toss them in them.
4. Remove the meat from the gravy and set aside. Season the stock and bring to the boil briefly and stir in the sauce thickener. Cut the fillets into slices. Put the tomato sauce on the plate, arrange the meat and potatoes on top.
5. Sprinkle with coarse pepper if desired and serve garnished with basil.