Apricot – Curry – Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- Butter, for frying
- salt and pepper
- 2 leeks
- 1 small Can (s) apricot (s), halved (preferably without added sugar)
- 200 g sour cream
- 1 tablespoon cognac
- 100 g cheese, rated
- possibly raisins, marinate in cognac
- curry
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Rinse the chicken breast fillets under cold running water and pat dry. Fry in butter on both sides, remove and place in a baking dish. Drizzle with lemon juice, season with salt and pepper and sprinkle with plenty of curry (depending on heat and taste).
- Wash the leek, cut into rings and sauté briefly in the frying fat.
- Drain the apricot halves (collect the juice), cut again, add to the leek and sauté briefly. Deglaze with half of the apricot juice, stir in sour cream, cognac and possibly the raisins. Season to taste with salt and pepper (but remember that the chicken is already seasoned) and pour the sauce over the chicken fillets. Sprinkle with the grated cheese. Baked in a preheated oven at 200 ° C for about 25 minutes.
- Serve with rice or baguette.
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