Summary

Ingredients

• 4 chicken breast fillet (s)
• salt
• Paprika powder
• oregano
• rosemary
• Chilli flakes
• Clarified butter, for frying
• 2 tomato (s)
• 500 ml broth
• 2 tablespoon balsamic vinegar (currant, rec. From Nouche000)
• Sauce binder, dark or flour dough to bind

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Instructions

1. Score the tomatoes crosswise and pour boiling water over them. Then skin and dice.
2. Wash the meat, pat dry and season with the spices.
3. Fry vigorously all around in the hot fat. Reduce the heat, deglaze with the broth, stir in the balsamic vinegar and cook the whole thing closed for about 15 minutes. Take the meat out of the stock and keep it warm.
4. Put the tomato cubes in the stock and season with salt and pepper. Bring the sauce to the boil and thicken accordingly.
5. Cut the fillets into slices and serve with the sauce.
6. Caramelized new potatoes go best with this!