Chicken Fillets with Balsamic Sauce and Fried Potatoes

Ingredients

• 4 chicken breast fillets
• 2 tbsp olive oil
• 500 ml poultry broth
• 2 Tomatoes
• 2 tbsp dark balsamic vinegar
• Salt
• ground pepper
• 12 small potatoes (cooked)
• 1 tbsp butter
• 1 tbsp sugar
• sauce thickener
• coarse black pepper
• Basil

Instructions

1. 1.

   Briefly blanch the tomatoes in sparkling water until the skins blister, then shock and peel. Quarter them, remove seeds, and dice.

2. 2.

   Season the chicken breasts and brown them golden in olive oil. Deglaze with poultry broth, add balsamic vinegar, cover and simmer for about 20 minutes.

3. 3.

   Caramelize the potatoes in butter and sugar.

4. 4.

   Remove the meat to rest. Add tomato cubes to the sauce, season with salt and pepper; thicken with sauce thickener if desired.

5. 5.

   Slice the meat into portions, arrange on the sauce, garnish with coarse black pepper and basil. Serve alongside the potatoes.