Chicken fillets in vinegar

2_09347 CHICKEN FILLETS in vinegar INGREDIENTS for 4 PEOPLE 2 chicken breasts, 300 g of bulgur, a carrot, an onion, 6 cl 3 cl balsamic vinegar, sherry vinegar, one tablespoon of honey, one tablespoon of mustard à l'ancienne, 10 g butter, a tablespoon of olive oil, salt and pepper.

Peel and chop the onion.

Wash the carrots, coarsely chop finely and raschiatela.

Then cut the meat into thin slices.

Brown the onion in a saucepan with the olive oil, add the carrot and cook for 5 minutes.

Add the bulgur, stir for 2 minutes and then add 50 cl of water.

Stir again, add salt and pepper.

Cook on moderate fire until the water is completely evaporated.

Melt the butter in a pan and slightly brown the meat; remove from the Pan and keep then warm.

In the same Pan pour the vinegar, honey and mustard.

Bring to a boil, then put the meat: lower the heat, stir and continue cooking 6-7 minutes.

Serve immediately with the bulgur and nappate with the sauce.