Anja's fillets in balsamic sauce

Ingredients for 4 servings:

• 200 g rice
• salt water
• Salt and pepper, white
• 4 chicken fillets
• 1 tbsp oil
• 1 bunch of spring onions
• 1 can of tomatoes, chopped
• 100 g carrot(s)
• 1 tbsp margarine
• 1 tsp instant chicken broth
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• Water, cold for mixing
• 1 tbsp whipped cream
• 250 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the rice in salted water until tender. Meanwhile, fry the fillets in hot oil for 5-6 minutes per side and season with salt and pepper. Keep the fillets warm. Finely chop the vegetables, fry briefly, and season. Mix the rice with the vegetables and tomato pieces. Deglaze the pan juices with 1/4 liter of water and bring to a boil. Stir in the stock, vinegar, and honey. Mix the cornstarch with 1-2 tablespoons of water and add to the sauce, bring to a boil. Finish the sauce with cream and season to taste. Serve the vegetable rice with the fillets.