For 6 people
For 6 people
In a saucepan, boil water with coarse salt. Once the water boils, add the rice to the pan. Reduce the heat to low and cover the pan. Let the rice cook over low heat, covered, until it has completely absorbed the water.
While the rice cooks, heat the olive oil in a skillet. Season the chicken fillets on both sides. Place the chicken fillets in the hot skillet and brown them on both sides for about 2 minutes. Once golden, remove the chicken fillets from the skillet and set them aside.
After removing the chicken fillets from the pan, deglaze it by adding the balsamic vinegar. Stir well to loosen any cooking juices. Next, add the cream to the pan and bring the mixture to a boil.
Reduce the heat to low and return the chicken fillets to the pan. Let the chicken fillets cook over low heat in the sauce for about 6 minutes.
Dress the rice then place the fillet, then pour the balsamic cream.
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