Chicken goulash in balsamic vinegar
4 servings
60 minutes
Chicken goulash in balsamic vinegar is a refined dish of European cuisine that combines tender chicken fillet with the sweet and sour notes of balsamic vinegar. The origins of this recipe can be found in the traditions of Mediterranean gastronomy, where vinegar is used to enhance the flavor of meat. The chicken is first marinated to absorb a rich aroma of spices and then sautéed in butter to create an appetizing crust. The finishing touch is a delicate sour cream-based sauce that adds softness and harmony to the flavors. This goulash pairs perfectly with potato or rice side dishes, and its subtle balance between the acidity of vinegar and creamy texture makes it a worthy centerpiece for any lunch or dinner.
1
Cut the chicken fillet into cubes with a side of 1.5 cm.
- Chicken breast fillet: 500 g
2
Marinate the cubes in balsamic vinegar, add spices and salt.
- Balsamic vinegar: 3 tablespoons
- Salt: 0.3 tablespoon
- Sweet paprika: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
3
After 30 minutes, heat the pan on high and melt the butter.
- Butter: 50 g
4
Put the chicken in the pan, after 4 minutes reduce the heat to medium power, fry until golden brown.
- Chicken breast fillet: 500 g
5
In a pot, mix 3 tablespoons of sour cream with 3 cups of boiling water (900 ml).
- Sour cream: 3 tablespoons
6
Pour the obtained liquid over the chicken, cover with a lid, and simmer for 15 minutes.
