Summary

Ingredients

• 2 leeks
• 1 can apricot (s) (425 ml)
• 4 chicken breast fillet (s)
• 1 tablespoon butter
• 1 tablespoon clarified butter
• Salt and pepper, whiter
• 0.25 liter ¼ water
• 200 g cream
• 2 teaspoons chicken broth, grained
• 1 teaspoon curry powder
• 2 teaspoons sauce thickener, light
• 2 teaspoons almond flakes
• parsley

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Instructions

1. Clean and wash the leek and cut into thin rings. Drain the apricots while collecting the juice. Quarter the apricots and spread them with the leek rings in a greased baking dish. Wash the chicken breast fillets, pat dry and cut into small pieces. Fry in the clarified butter for about 2 minutes, season with salt and pepper, then add to the apricots and leeks.
2. Deglaze the roasting set with water. Stir in the cream and 4 tablespoon apricot juice. Season to taste with granulated broth, curry, salt and pepper. Stir in the sauce thickener. Pour the curry sauce over the meat and sprinkle with flaked almonds.
3. Bake in a preheated oven (170 ° C fan oven) for 35 minutes. Garnish the finished casserole with parsley.
4. Rice tastes good with it.