Chicken filet in apple-balsamico sauce with roast potatoes

Name: Chicken filet in apple-balsamico sauce with roast potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 4 Chicken filet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Spring onions; 2 Apples; 8 TABLESPOONS Balsamic vinegar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
4 Chicken filet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Spring onions
2 Apples
8 TABLESPOONS Balsamic vinegar

Directions

1
Peel, wash and slice the potatoes. Season with salt and pepper, drizzle with 4 tablespoons of oil. Place on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until crispy.
2
Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 12 minutes, turning it over. In the meantime clean and wash spring onions and cut them into rings. Wash and quarter apples, remove core. Cut quarters into slices
3
Remove meat from the pan and keep warm. Steam apple slices in the frying fat for about 5 minutes. After about 3 minutes add spring onion rings. Deglaze with vinegar and 4 tbsp. water. Arrange potatoes, meat and apple slices