Chicken Breast with Honey Vinegar Sauce on Leek Fondue

Remove the skin from the onions and chop them finely. Clean the leek, cutting away the hard dark green parts. Cut the leek into fine rings.

Heat the butter. Sauté half of the onions and the leek in it. Pour in the white wine and cook until almost completely cooked.

Add the heavy cream and cook on a very low heat for about 45 minutes with the lid closed, letting the leek mush. If necessary, add a little water by the spoonful so that the leeks do not burn. Season with salt, pepper and freshly grated mush.

The leeks can be prepared 2 to 3 hours in advance and brought to a leisurely boil before serving.

Preheat the oven to 75 °C and heat a plate with it.

Rub the chicken breasts very thinly with mustard and season with salt and pepper. Meanwhile, fry them in the hot clarified butter for a total of 3 minutes.

Immediately transfer to the preheated plate and cook in the oven at 75 °C for 45 to 60 min.

In the gravy, sauté the remaining onions until light yellow. Now add the chicken stock, honey and vinegar and boil on high fire to 100 ml. Set aside.

Immediately before serving, bring the sauce to a boil repeatedly. Stir the butter in flakes into the slightly boiling sauce.

Season generously with salt and freshly ground pepper.

Place the leeks on warmed plates. Cut the chicken breasts diagonally into slices and arrange next to them.

Cover with sauce.

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