Chicken fillet in onion and balsamic sauce

Ingredients for 2 servings:

• 2 chicken breast fillet(s) , (schnitzel)
• 1 onion(s), finely diced
• Herbs, dried as desired
• salt and pepper
• olive oil
• 50 ml balsamic vinegar
• 200 ml chicken broth
• 150 ml white wine
• Flour butter if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

ideal when things need to happen quickly

Season the chicken fillets with salt and pepper and herbs of your choice. Brown the meat in olive oil in a pan on both sides, then remove from the pan. Briefly fry the diced onions in the pan juices, then deglaze with balsamic vinegar and reduce slightly. Pour in the white wine and bring to a boil, then add a little chicken stock. Return the chicken fillets to the pan and simmer uncovered for about 10-15 minutes (depending on the thickness of the fillets) over medium heat to finish cooking the meat and reduce the sauce. Season the sauce to taste and add a little more chicken stock if necessary. Good quality balsamic vinegar is important, as it makes the sauce nice and creamy. Please do not use cheap, acidic, low-quality balsamic vinegar; instead, use a well-rounded balsamic vinegar with a balanced sweetness and acidity. If the sauce is too thin, thicken with a little butter. The balsamic vinegar makes the sauce quite dark, but I think it looks very nice with the light chicken. I simply dip the fillets in the sauce without turning them over to keep one side light. I like this with basmati rice and a colorful roasted vegetable.