Chicken filet in strawberry-balsamic vinegar sauce and green pepper
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 4 Chicken filets (125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 500 g Strawberries
- 4 Shallots
- 4 TABLESPOONS Balsamic Vinegar
- 2 TABLESPOONS pickled green
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon balm for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the chicken filet, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat for about 10 minutes, turning several times. Wash, clean and cut the strawberries into pieces.
- 2
Peel and finely dice the shallots. Remove chicken fillets from the pan and keep warm. Deglaze the roast stock with vinegar. Add shallots, strawberries and green pepper and cook briefly. Cut the chicken filet open and arrange on a plate with the sauce.
- 3
Garnish with lemon balm. Ribbon noodles taste good with it.
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