2 duck breasts
garlic 1 clove
a twig of rosemary
meat broth (also made with cube) 100 g
Balsamic Vinegar of Modena Ponti 2 table spoons
salt and pepper
Place the chicken breast in a pan with garlic, the peeled scallions cut in halves, rosemary and cook them until golden brown on both sides. Drain any extra fat, sprinkle some Balsamic Vinegar of Modena Ponti over it, and the broth and cook for 10 more minutes on high heat, add salt and pepper. Serve the sliced chicken breast with some grilled polenta.