Chicken filet with pepper cherries

Name: Chicken filet with pepper cherries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (370 ml) Cherries; 1-2 TEASPOONS long pepper; 1 medium onion; 4 Chicken filets (à approx. 175 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 Cinnamon stick; 5-7 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS liquid honey; 1-2 TEASPOONS Cornstarch

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (370 ml) Cherries
1-2 TEASPOONS long pepper
1 medium onion
4 Chicken filets (à approx. 175 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
1 Cinnamon stick
5-7 TABLESPOONS Balsamic vinegar
3 TABLESPOONS liquid honey
1-2 TEASPOONS Cornstarch

Directions

1
Drain the cherries and collect the juice. Finely crush the pepper in a mortar and put something aside for sprinkling. Peel and finely chop the onion. Wash the meat and dab dry.
2
Fry in hot oil in a pan for 5-7 minutes on each side. Season with salt and keep warm.
3
Fill cherry juice with water to approx. 300 ml. Fry diced onions in hot frying fat until translucent. Add the cinnamon stick. Deglaze with vinegar and cherry juice, stir in honey and crushed pepper. Bring to the boil and simmer for about 3 minutes.
4
Stir starch and 3 tablespoons of cold water until smooth. Stir into the boiling juice, bring to the boil again and simmer for about 1 minute. Season the sauce to taste.
5
Heat the cherries in the pepper sauce. Cut the meat open and serve with some pepper cherries. Sprinkle with the rest of crushed pepper. Add the rest of the pepper cherries. Serve with spaetzle with fried onion rings and a fresh salad.
6
Drink tip: fruity red wine, e.g. a Merlot.