Chicken Tenderloin

Very easy

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You need: (for one person)

• 1 chicken or turkey escalope
• 45g of onions
• 1 tablespoon of light cream
• 6cl of plain balsamic
• Salt & Pepper

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1. Thinly slice the onion and cut the chicken cutlets into strips.
2. In a frying pan with a little oil, fry the sliced onion for a few minutes and set aside.
3. In the same pan, fry the cutlets (without cooking them completely) and set aside.
4. Deglaze the pan with the balsamic, stirring lightly.
5. Once reduced, add the crème fraiche, onions and chicken, stirring.
6. Simmer until the chicken is cooked.
7. Serve with white rice or fresh peas.

Tip: Try this recipe with caramel vinegar or Espelette pepper vinegar.

You don’t have the natural balsamic ? Find it in our shop