Summary

Ingredients

• 2 chicken breast fillet (s)
• 2 onions)
• 1 tablespoon cornstarch
• 450 ml juice (apricot nectar)
• 150 g apricot (s), dried, finely chopped
• 1 green pepper (s), finely diced
• 60 g butter
• salt and pepper
• sour cream or crème fraiche

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Instructions

1. Heat 60g butter in a large pan over medium-high heat. Add 2 chicken breast fillets and fry for 4-5 minutes per side until golden brown and cooked through (internal temperature 74°C / 165°F). Remove and set aside. Add 2 onions (sliced) to the pan and cook over medium heat for about 5 minutes, stirring occasionally, until translucent.
2. In a small bowl, mix 1 tablespoon cornstarch with some of the 450ml apricot nectar until smooth, then stir in the remaining nectar. Pour into the pan with the onions. Bring to a boil over medium-high heat, stirring. Season with salt and pepper to taste. Add the 150g dried apricots and cooked chicken back to the pan. Reduce heat to medium and simmer for about 5 minutes.
3. Add the green pepper to the pan. Simmer over medium heat for 5 minutes. Remove from heat and stir in sour cream or crème fraîche to finish. Serve with rice.