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


  • 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


  • 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

Related Recipes