Ingredients for 4 people:

• 4 chicken breast fillets (about 150 g)
• salt, pepper
• 1 tablespoon rapeseed oil
• 1 tbsp sugar
• 5 tbsp Balsamic Vinegar of Modena Gold VOM FASS
• 250 ml chicken broth (instant)
• 150 g crème fraîche
• 400 g tomatoes
• 1/2 bunch basil

Preparation:

• Season the chicken and place in a pan and cook until brown. Remove and keep warm
• Caramelise sugar in the foil (after you have turned the temperature of your pan down)
• Deglaze with the balsamic vinegar and chicken stock. Stir in the crème fraîche. Let the sauce simmer for about 5 minutes
• Wash the tomatoes, remove the seeds and dice. Rinse the basil and shake dry. Prepare the dressing with Extra Virgin olive oil with basil and VOM FASS Fig Balsam Vinegar
• Cut the chicken breasts and serve with the sauce

For the fanned potatoes and herb butter

Ingredients:

• Potatoes
• Butter
• Fresh herbs: parsley, chives, chervil, tarragon
• 1 tbsp of Mustard
• 1 tbsp of VOM FASS Calamansi Balsam Vinegar
• 1tbsp of Tabasco
• 1 pinch of curry powder
• 1 pinch of salt
• Extra virgin olive oil with basil

For the potatoes:

• Cut the raw potatoes into 3 mm thick washers without cutting all the way through so that the potatoes do not fall apart. Season the potatoes, place them on a trey using parchment paper and brush them with Extra virgin olive oil with basil at 185 ° C (fan) for approximately 40-45 minutes. Keep on brushing them with oil while they’re cooking.

For the herb butter:

• Leave the butter to room temperature. Once soft, mix the butter with all the herbs, mustard, tabasco, curry powder, salt and put back in the fridge to obtain a firm texture