Ingredients for sweet potato puree: 400 g peeled sweet potatoes, a tablespoon of butter, 20 g minced parmesan, ¼ teaspoon smoked peppers, ¼ teaspoon ground peppers, ç teaspoon salt, ⅛ teaspoon minced.
Place the chicken fillet in a bowl, add the balsamic vinegar, salt and minced garlic. Stir so that the meat is well covered with the marinade, cover it and let it marinate for 15 minutes.
Meanwhile prepare the sweet potato puree.
Peel a squash, grate it and chop it into small cubes. In a saucepan of cold water, simmer for 15-20 minutes. Drain the boiled potatoes and grate them while they are warm with a fork or mashed potatoes.
Mix the butter, minced parmesan, smoked paprika, sweet pepper, salt and chili into the still warm puree and mix everything well.
Wipe the marinated chicken fillet dry with a paper towel.
Heat a large skillet and melt 20 g of butter in it.
Place the chicken fillets on top of the melted butter and fry for 3-4 minutes. During this time, the meat will take on a golden brown color and take on a ripe finish.
Turn the meat on the other side and cook for another 2 minutes on the other side.
When the chicken is ready, add the remaining 30 g of butter and 2 tablespoons of balsamic vinegar to the pan.
Stir the sauce, lower the heat a little and thicken it a little by boiling it (about 2 minutes). Pour the sauce over the chicken fillets and turn them over again.
Transfer the chicken fillets to a plate and toss over the rest of the sauce.
Serve with sweet potato puree.
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