Summary

Ingredients

• 700 g veetable onion (s)
• 4 port. Chicken breast fillet (s), skinless
• Salt and pepper, black from the mill
• 4 teaspoons olive oil
• 2 tablespoon raw cane sugar
• 5 tablespoon chicken broth
• 1 teaspoon rosemary, chopped fresh
• 1 teaspoon thyme, chopped fresh
• 1 tablespoon red wine vinegar

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Instructions

1. Peel the onions and cut each onion into 8 wedges. Wash the fillets, pat dry and sprinkle with salt and pepper.
2. Rub a large non-stick pan thinly with a little fat. Add 2 teaspoons of olive oil and fry the fillets on both sides until golden brown over medium to high heat. Place on a plate and set aside.
3. Turn the stove back to medium heat and add the remaining oil to the pan. Add the onions and sprinkle with a tablespoon of sugar and a little salt and pepper. Fry the onions until they turn golden brown and caramelize. Stir frequently while dividing the onions. Deglaze with the broth and reduce a little (reduce). Now stir in the rosemary, thyme and the second tablespoon of sugar. Put the fillets back in the pan, drizzle with vinegar and let them steep for another 10 minutes over low heat.
4. A colorful raw vegetable salad goes well with it.