Chicken fillet in apple-balsamic sauce
4 servings
35 minutes
Chicken fillet in apple-balsamic sauce is an exquisite dish of French cuisine that harmoniously combines the sweetness of apples and the rich acidity of balsamic vinegar. This combination gives the chicken incredible tenderness and a refined depth of flavor. Historically, the French are known for their exquisite sauces, and this recipe is no exception—it embodies elegance and simplicity. First, the chicken is sautéed to a golden crust, then its tenderness is enhanced by caramelized apples and aromatic vinegar. This dish is perfect for a dinner with loved ones, especially when paired with mashed potatoes or rice. It's a taste that captivates from the first bite, creating a balance of sweetness and acidity on the plate while highlighting the natural flavor of the meat.
1
Wash the chicken fillet and pat it dry.
2
In a large skillet, heat 3 tablespoons of olive oil. Sauté the chicken for 7 minutes on each side. Season with salt and pepper.
- Olive oil: 3 tablespoons
- Chicken breast fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Wash the apples, cut them into quarters, remove the core. Slice the apples.
- Apple: 3 pieces
4
Remove the chicken from the pan. Sauté the apples in the remaining fat for 5 minutes.
5
Pour vinegar and 100 ml of water over the apples, bring to a boil and simmer a little. Season with salt, pepper, and sugar (to taste).
- Balsamic vinegar: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
6
Return the chicken to the skillet and leave it for a while. Serve on plates with some garnish.
