Summary

Ingredients

• 1 melon (s), (sugar melon / honeydew melon)
• 250 g chicken breasts
• 2 onions)
• 2 teaspoons Provence herbs, dried
• 2 tablespoons oil
• 3 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon Worcestershire sauce
• some water
• Broth, granulated
• Salt and pepper, to taste

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Instructions

1. Rub the chicken fillet with a little salt and the dried herbs. Heat the oil in the pan and fry the chicken fillet for about 10 minutes until golden brown.
2. In the meantime, peel the melon and cut into small pieces. Cut the onion into fine strips.
3. Take the chicken fillet out of the pan and wrap it in aluminum foil. Roast the onion strips in the remaining oil, deglaze with balsamic vinegar, Worcester sauce and a little water.
4. Add the honey and season with granular broth, salt and pepper. Possibly add a little more honey or vinegar (depending on the taste). Let simmer on a low flame.
5. Unwrap the chicken fillet again, cut into strips and place in a bowl with the melons. Pour the onion marinade over it while hot and stir well.
6. The salad tastes lukewarm best.