Ingredients for 4 people

  • 2 large, skinless chicken breast fillets
  • Handful of flour
  • 30 g unsalted butter
  • Sprinkle of sea salt flakes
  • 70 ml white wine
  • 70 g De Nigris Gold Label Smooth Balsamic Vinega
  • 250 ml water
  • Two handfuls mixed leaves

For the recipe

Butterfly the skinless chicken breasts and dust them with flour. Melt the butter in a frying pan and sear the floured chicken  on both sides. Sprinkle them with salt, add the white wine, then the De Nigris the Balsamic Vinegar to the pan, and cook until the liquid is reduced by half. Add the water, then cover the pan and cook over a low heat for 15 minutes, until the chicken is cooked through.  Serve on a bed of mixed leaves, drizzled with the juices from the pan.

Cooking with Chef Giovanni