Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 large onion (s), red
• 350 g mushrooms
• 3 tablespoon acacia honey
• 5 tablespoon balsamic vinegar, darker
• 150 ml chicken broth
• 2 teaspoons cornstarch
• olive oil
• Salt and pepper, black

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Instructions

1. Halve the red onion and cut into fine strips. Brush off the mushrooms and cut them in half or quarters depending on size. Cut the chicken breast fillets into even strips or cubes, then season with salt and pepper.
2. Heat olive oil in a large pan over medium-high heat. Working in batches to avoid crowding, fry the chicken for about 5-7 minutes per batch until cooked through (internal temperature 74°C / 165°F). Transfer to a plate and keep warm.
3. In the same pan, add more olive oil if needed. Fry the mushroom pieces and onion strips over medium heat for 3 minutes, stirring occasionally.
4. Deglaze the pan with the balsamic vinegar, then add the honey and chicken broth. Simmer for 2 minutes.
5. Stir the cornstarch with a little of the hot cooking liquid until smooth, then stir this mixture back into the pan and cook for 1 minute until thickened. Season to taste with salt and pepper.
6. Return the cooked chicken to the pan with the sauce. Cook over low heat for 2-3 minutes, stirring gently, until heated through.