Chicken filet in apple-balsamico sauce

Name: Chicken filet in apple-balsamico sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg Potatoes; 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 4 Chicken filets (à approx. 175 g); 1 collar Spring onions; 3 medium sized apples (e.g. Elstar); 8 TABLESPOONS Balsamic vinegar

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg Potatoes
7 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
4 Chicken filets (à approx. 175 g)
1 collar Spring onions
3 medium sized apples (e.g. Elstar)
8 TABLESPOONS Balsamic vinegar

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel, wash and cut potatoes into thick slices. Mix with 5 tablespoons of oil, salt and pepper. Place on a baking tray and roast in a hot oven for approx. 40 minutes until crispy, turning occasionally.
2
Wash the meat, 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, quarter and core the apples. Cut apples into slices.
4
Remove meat from the pan and keep warm. Steam apple slices in hot frying fat for about 5 minutes. After approx. 3 minutes add spring onion rings and stew.
5
Deglaze with vinegar and about 100 ml water, bring to the boil and simmer briefly. Season sauce with salt, pepper and sugar. Add meat again and let it simmer for a short time. Serve with the baked potatoes.