Summary

Ingredients

• 4 chicken breast fillet (s), approx. 120 g each
• 125 g onion (s), chopped
• 2 clove (s) garlic, chopped
• 120 ml chicken broth
• 1 tablespoon curry powder
• 1 tablespoon vegetable oil
• 2 tablespoon mustard (Dijon)
• 120 ml apricot jam
• 120 ml yogurt, low in fat
• salt and pepper

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Instructions

1. Heat 1 tablespoon vegetable oil at medium heat in a pan. Brown the chicken breasts for 3-5 minutes. Remove and set aside.
2. Reduce heat to low. Add 125 g chopped onion and 2 chopped garlic cloves, cooking for 3-4 minutes until softened. If they start to brown, add 1-2 tablespoons of the chicken broth.
3. Stir in 1 tablespoon curry powder, 2 tablespoons Dijon mustard, 120 ml apricot jam, and the remaining chicken broth. Cook for 10 minutes.
4. Return the chicken breasts and any juices to the pan. Cook for 8-10 minutes until the chicken reaches 74°C (165°F) internally.
5. Remove the pan from heat. In a small bowl, whisk 120 ml low-fat yogurt. Gradually stir spoonfuls of the hot sauce into the yogurt until the temperature matches. Stir the yogurt mixture into the pan and season with salt and pepper. Do not allow the sauce to boil.