Chicken breast in balsamic sauce

Ingredients for 2 servings:

• 2 chicken breasts, boneless and without skin
• 2 bay leaves
• 1 sprig(s) rosemary
• 2 garlic cloves
• 325 ml chicken broth
• 20 g butter
• 2 tbsp Balsamic vinegar, dark
• 4 tbsp olive oil
• salt and pepper
• n. B. Sauce thickener

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Wash the chicken breasts, pat dry, and season with salt and pepper. Heat the oil and butter in a pan and sear the chicken breasts for 3-4 minutes on each side. Then reduce the heat, add the bay leaves, rosemary, and crushed garlic cloves to the pan. Cook the chicken breasts for about 15 minutes, remove from the pan, and keep warm. Add the stock and balsamic vinegar to the pan and simmer over high heat for about 5 minutes. Thicken with a sauce thickener to achieve the desired consistency; pasta water also works; I always use that. Return the meat to the pan and let it simmer in the sauce for a short while. Serve with tagliatelle.