Chicken filet in apple-balsamico sauce

Name: Chicken filet in apple-balsamico sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Chicken fillets (approx. 150 g each); 1 collar Spring onions; 2 medium-sized apples; 1 knife tip dried rosemary; 8 TABLESPOONS Aceto balsamico di Modena

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Chicken fillets (approx. 150 g each)
1 collar Spring onions
2 medium-sized apples
1 knife tip dried rosemary
8 TABLESPOONS Aceto balsamico di Modena

Directions

1
Peel and wash the potatoes and cut them into thick slices. Mix 4 tablespoons of oil, salt and pepper. Mix the potatoes with it. Spread them on a baking tray and roast them in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 35 minutes until crispy.
2
Wash the meat and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the meat on each side for about 7 minutes. Season with salt and pepper.
3
In the meantime, clean and wash the spring onions and cut them into rings. Wash and quarter the apples and remove the cores. Cut apples into slices.
4
Remove meat from the pan and keep warm. Steam apple slices in hot frying fat for about 4 minutes. Steam spring onions and rosemary for about 2 minutes.
5
Deglaze everything with Aceto balsamico and about 100 ml water, bring to the boil and simmer briefly. Season sauce with salt, pepper and 1 pinch of sugar. Add the meat again and let it simmer for a short time. Serve with the potatoes.
6
Drink tip: white wine, e.g. a Pinot grigio.