Chicken Fillet in Onion Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s), (schnitzel)
- 1 onion (s), finely diced
- Herbs, dried to taste
- salt and pepper
- olive oil
- 50 ml balsamic vinegar
- 200 ml chicken broth
- 150 ml white wine
- Flour butter if needed
Print Recipe
Pin Recipe Instructions
- Salt and pepper the chicken fillets and season with herbs of your choice.
- Fry the meat in olive oil in a pan on both sides, then remove from the pan.
- Briefly fry the onion cubes in the frying stock, then deglaze with balsamic vinegar and reduce a little. Pour white wine on top and bring to the boil, then add a little chicken stock.
- Return the chicken fillets to the pan and simmer open for approx. 10 - 15 minutes (depending on the thickness of the fillets) over medium heat to finish cooking the meat and reduce the sauce.
- Season the sauce to taste and, only if necessary, add a little more chicken stock.
- The good quality of the balsamic vinegar is important because it makes the sauce thick and creamy. Please do not use a sour, cheap balsamic vinegar of inferior quality, but a round balsamic vinegar with a balanced sweetness and acidity. If the sauce is too thin, thicken it with a little flour butter.
- The sauce becomes quite dark with the balsamic vinegar, but I think it looks very nice with light-colored chicken. I just put the fillets in the sauce without turning them to keep one side light.
- I also like basmati rice and colorful roasted vegetables.
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