Beat the chicken breasts very tenderly flat. Now season with pepper, season with salt, sprinkle with a little bit of finely chopped rosemary and fry briefly in a hot frying pan with a little bit of olive oil. The meat is ready within half a minute. Now remove the chicken breasts.
Deglaze the pan with the water, add the chopped rosemary, reduce everything by half and beat with a little butter.
Cut the chicory in half and remove the stem at an angle in the middle.
Add the finely chopped shallot and the chicory leaves to the frying pan, toss and roast in a little butter. Season with a little powdered sugar, pepper and salt.
The leaves quickly fall together, it does not matter if they let a little brown.
Arrange the chicory with the chicken breast and sauce.
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