Chicken schnitzel

Ingredients for 4 servings:

• 4 half chicken breasts
• 1 tbsp thyme
• 2 shallots
• 200 g tomatoes
• 150 g carrot(s)
• 200 g sugar snap peas
• 400 ml vegetable stock
• 100 ml Marsala
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 4 tbsp sweet cream
• possibly cornstarch
• Water to mix the starch
• salt and pepper
• 400 g tagliatelle pasta
• salt water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

in honey-balsamic-vegetable sauce

Season the schnitzels with salt and pepper and sprinkle with finely chopped thyme. Peel the shallots and cut into rings, and the tomatoes into small pieces. Peel the carrots and cut into sticks. Sear the schnitzels for about 4-5 minutes on each side, then cook thoroughly in a preheated oven at 150°C. Sauté the shallot rings in the same fat until translucent, then add the tomatoes, carrots, and snow peas. Cook everything for about 6 minutes until al dente. Deglaze with stock, add the Marsala, balsamic vinegar, cream, and honey, and bring to a boil. Thicken slightly if necessary. To do this, mix the cornstarch with a little cold water and add it. Season with salt and pepper. Add the schnitzels and warm through in the sauce. Serve with the tagliatelle, which has been cooked in the salted water, and the salad.