Chicken breasts in balsamic sauce with caramelized potatoes

Ingredients for 4 servings:

• 12 potatoes
• 2 tomatoes
• 4 chicken breast fillets, approx. 150 g each
• 2 tbsp oil
• 500 ml vegetable stock
• 4 tbsp balsamic vinegar
• 1 tbsp sauce thickener
• 1 tbsp butter
• 1 tbsp sugar
• salt and pepper
• Paprika powder
• e.g. basil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes and cook in salted water for about 25 minutes. Make a cross-shaped incision in the tomatoes at the stem and pour boiling water over them. Rinse the tomatoes and peel them. Halve the tomatoes, remove the seeds and dice the flesh. Rinse the chicken breast fillets, pat dry and fry in oil until golden brown. Deglaze with the stock, stir in the balsamic vinegar, add the tomatoes and simmer with the lid on for 15 minutes. Drain the potatoes, let them evaporate, peel and halve them if necessary. Melt the butter in a pan, caramelize the sugar in it, add the potatoes and toss to coat. Remove the meat from the cooking juices and set aside. Season the juices and bring to a boil briefly, then stir in the sauce thickener. Slice the fillets. Place the tomato sauce on plates and arrange the meat and potatoes on top. Sprinkle with coarse pepper if desired and garnish with basil to serve.