Sandra`s Chicken Fillet `Tutti – Frutti`
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tablespoon almond flakes
- 300 g basmati or jasmine rice
- 4 port. Chicken breast fillet (s), 200 g each
- Salt and pepper, black
- Curry powder
- 2 tablespoons oil
- 2 cans fruit, (fruit cocktail), 45 g drained weight
- 1 chilli pepper (s), red
- 1 tablespoon flour
- 300 g cremefine for cookin or cream
- 300 ml milk
Print Recipe
Pin Recipe Instructions
- Roast the almond flakes in a pan without oil until golden brown, then set aside. Cook the rice in salted water according to the instructions on the packet. Allow the fruit to drain, collecting the juice. Clean the chilli pepper, scrape out the stones and chop the pod into small pieces.
- Pat the meat dry, season with salt and pepper and slowly fry in a pan on both sides. When the meat is done, take it out of the pan and keep it warm, preferably wrapping it in aluminum foil.
- Sweat the chilli briefly in the frying fat, sprinkle the flour over it and sweat it too. Now add the cream, milk and the juice from the fruit cocktail while stirring constantly. It should be a creamy sauce. Stir in the curry, season with salt and pepper and let the sauce simmer over medium heat for about 5 minutes.
- Drain the rice and let it steam off. Season the sauce again and mix in the fruits. Cut the meat into slices and serve with sauce and rice. Serve sprinkled with the toasted almond flakes.
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