Peach and Curry Chicken Casserole

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

Instructions

Rinse the chicken breast fillets under cold running water and pat dry. Sprinkle with salt and pepper and turn in flour.
Heat the oil in a large pan and fry the chicken breast fillets on both sides. Place in a flat baking dish.
Clean the leek and cut the sticks in half lengthways. Wash the leek, drain and cut into strips. Bring salted water to the boil in a saucepan, add the leek strips, bring to the boil and drain in a sieve.
Drain the peaches in a colander, catching the juice and measuring 100 ml. Chop the peaches and spread them with the leek strips on the chicken breast fillets.
Mix the cream, sour cream, curry, salt and pepper in a saucepan and bring to the boil. Mix the flour with the peach juice and add while stirring. Pour in the broth and bring to the boil again while stirring. Pour the sauce over the chicken breast fillets.
Put the casserole dish without the lid on the middle rack in the oven preheated to 200 ° C top / bottom heat (180 ° C hot air, level 3 - 4 gas) and bake for approx. 40 minutes.
Rice tastes good with it.

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