Summary

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

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Instructions

1. Salt and pepper the chicken fillets and season with herbs of your choice.
2. Fry the meat in olive oil in a pan on both sides, then remove from the pan.
3. 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.
4. 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.
5. Season the sauce to taste and, only if necessary, add a little more chicken stock.
6. 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.
7. 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.
8. I also like basmati rice and colorful roasted vegetables.