Exquisite chicken breast flattened with sweet and sour sauce and a touch of chili that will delight all your guests.
Learn more about Marilyn Knolle
Ingredients6 portions
Preparation
Pepper the breasts.
Beat the breasts with cornstarch and fry them in a little oil. Lay aside.
In a pot put the balsamic vinegar together with the sugar and let reduce.
Add the ginger and the minced chili.
Add a little water and let everything reduce until a kind of honey forms. Try to see if it lacks more sweet.
To plate, put one breast on each plate, cover with the sauce.
If desired you can put on toasted sesame seeds.
For the garnish, they can be rich asparagus grilled with parmesan cheese.
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