Summary

Ingredients

• 4 chicken breast fillet (s), a 150 g
• some salt and pepper
• 40 grams flour
• 2 tablespoon sunflower oil
• 2 leeks
• 1 can apricot (s), halves, drained weight 480 g
• 250 ml whipped cream
• 125 g sour cream
• 2 tablespoon curry powder
• 100 ml apricot juice, from the can
• 125 ml vegetable stock
• 100 g cheese, rated

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Instructions

1. Preheat the oven to 200 °.
2. Rinse the chicken breast fillets under running water and then pat dry. Sprinkle with salt and pepper and turn in 20 g of flour. Heat the oil in a large pan and fry the fillets on both sides. Remove and place in a flat roasting pan or casserole dish.
3. Clean the leek, cut in half lengthways, wash, drain and cut into strips. Heat salt water in a suitable saucepan, add strips of leek, bring to the boil briefly and drain in a sieve.
4. Drain the apricot halves in a colander and collect the juice. Measure out 100 ml apricot juice. Halve the apricot halves again and distribute with the leek strips on the chicken breast fillets.
5. Mix the cream, sour cream, curry, salt and pepper in a saucepan and bring to the boil. Mix the remaining flour with the apricot juice and add while stirring. Pour in the stock and bring to the boil again while stirring.
6. Pour the sauce over the chicken breast fillets. Bake in the preheated oven on the middle rack for about 40 minutes. Sprinkle with grated cheese halfway through the cooking time.
7. Rice is best served as a side dish.