Chicken filet with balsamic sauce

Name: Chicken filet with balsamic sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken filets (125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 250 g Spring onions; 250 g Mushrooms; 4 medium-sized tomatoes; 1/8 l Chicken broth; 1 TABLESPOON Honey; 2-3 TABLESPOONS Balsamic vinegar; 1 TEASPOON Cornstarch; 7-10 Tbsp Basil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken filets (125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
250 g Spring onions
250 g Mushrooms
4 medium-sized tomatoes
1/8 l Chicken broth
1 TABLESPOON Honey
2-3 TABLESPOONS Balsamic vinegar
1 TEASPOON Cornstarch
7-10 Tbsp Basil

Directions

1
Wash the chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat for 15 minutes. Turn from time to time. In the meantime, clean, wash and chop the spring onions.
2
Wash, clean and quarter the mushrooms. Wash, clean and slice the tomatoes. Remove chicken fillets from the pan and keep warm. Add mushrooms and spring onions to the frying fat and fry for 5 minutes.
3
Add the tomatoes and fry briefly. Add broth, honey and vinegar. Stir the starch with a little water until smooth and thicken the vegetables with it. Bring to the boil again. Season to taste with salt and pepper. Cut the meat into slices.
4
Arrange the vegetables on a plate, place the chicken fillets on top. Garnish with basil. Serve with rice and finely chopped basil.