Fillets in balsamic sauce

Name: Fillets in balsamic sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice, salt; 4 (125 g each) Chicken filets; 1 TABLESPOON oil, white pepper; 1-2 Federation Spring onions; 4 medium-sized tomatoes; 250 g Mushrooms; 1 TABLESPOON butter/margarine; 1 TEASPOON Chicken broth (instant); 3-4 Tbsp Balsamic vinegar; 1 TABLESPOON liquid honey; 1-2 TEASPOONS Cornstarch; 1-2 TABLESPOONS Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice, salt
4 (125 g each) Chicken filets
1 TABLESPOON oil, white pepper
1-2 Federation Spring onions
4 medium-sized tomatoes
250 g Mushrooms
1 TABLESPOON butter/margarine
1 TEASPOON Chicken broth (instant)
3-4 Tbsp Balsamic vinegar
1 TABLESPOON liquid honey
1-2 TEASPOONS Cornstarch
1-2 TABLESPOONS Whipped cream

Directions

1
Cook the rice in boiling salted water for 15-20 minutes. Wash the fillets and pat dry. Fry in hot oil for 5-6 minutes per side. Season with salt and pepper
2
In the meantime clean, wash and chop the vegetables and mushrooms. Brown the mushrooms in hot fat. Fry the vegetables briefly. Season with salt and pepper
3
Keep the fillets warm. Dissolve roast with 1/4 l water, bring to the boil. Stir in stock, vinegar and honey. Mix starch with 1-2 tbsp. water, stir into the sauce and bring to the boil. Refine sauce with cream and season to taste. Drain rice. Cut the fillets open, arrange everything
4
Drink: white wine spritzer